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Liquide Farine Autres
Préserver votre levain pour le futurCréer le vôtre Explorer la bibliothèque
Buying a bread baking machine and not liking the result! When we were little, we went on vacation to Spain and the bread there was amazing. When I rented a place for myself, I decided to chase that taste, even earning a bread baker's degree.
It is quite vigorous and lively. But due to the rye, the high percentage of water, and the fridge as a place to stay during weekdays, it tends to get very acidic. I refresh the SD a few times on a shorter timespan if needed. It's also versatile: a dark rye bread a light wheat bread with a fruity flavour, both are possible.
Goût et saveur
Ingrédients de base
- 50% Finely milled rye flour
- 50% Water
Ingrédients pour nourrir le levain
- 50g Rye flour
- 50g Water
When not in the fridge, I feed it the day before I start baking. For example, friday morning, throw everything away except one teaspoon, feed it. friday night, make preferment. Goes back into the fridge after a second feeding.
50g Rye flour 50g Water
Méthode de travail
I owned several sourdoughs, but the first one I got was this one: a wet rye based that is very purgent, very active, and very smelly. Awesome! It never fails me, but it does get hungry quite a lot when kept in the fridge. I like to feed it with T65 wheat flour once in a while, but it's mainly a rye meal SD.
50% Finely milled rye flour 50% Water
Peasant wheat loaves, dark rye bread, miches, ... I bake it all.