Âge
8Ans
Couleur
Pays d'origine Allemagne
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Sau-I
Depuis 2016
Back in 2018 we lost all good bakeries in my town. Remembering my initial starter experiments I decided to start baking on my own. Soon after a rye sourdough came to life, the one which is referred herein.
Caractéristiques
If fresh, the sourdough gives a great oven spring, bread rolls and bread gets real fluffy. Taste is mild, with a light roasted flavour.
Goût et saveur
Recette
Ingrédients de base
- g Rye (type 997)
- g Water
Ingrédients pour nourrir le levain
- g Water
- g Rye
1
I feed the sourdough once a week or before and after baking. Ingredients are identical to initial setup: 70 grams water, 70 grams rye flour.
2
Add 70 grams water to the sourdough.
g Water
3
Add 70 grams rye flour (type 997) to the sourdough.
g Rye
4
mix thoroughly for even consistency, let it sit in the fridge until next baking.
Méthode de travail
1
Prepare 70 grams of rye flour, german type 997
g Rye (type 997)
2
Prepare 70 grams water, as cold temperature as the faucet will provide
g Water
3
Mix the prepared flour and water to become the starter. After one day mix 70 grams rye flour, 70 grams water and 70 grams of the sourdough startet and mix thoroughly for even consistence. Repeat for 5 days. The discard can be used for baking but won't give a rise.