Âge
8Ans
Couleur
Pays d'origine Allemagne
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Robert
Depuis 2016
No good bakery selling good sourdough bread around; I wanted to create a very good bread all by myself; my mums husband is a baker, our conversations inspired me; I needed something aside the office I can have passion for
Caractéristiques
I feed Robert weekly with whole grain rye flour, letting him sit for ~6-8 h at 23-30 degrees. He has this amazing sweet sour taste / smell, a bit like honey, very fruity and I love the velvet texture. The loafs taste fantastic, not to acidic and have a great oven spring. His brother Volker (whole grain wheat) is fantastic as well. A bit milder but not as strong yet as Robert.
Goût et saveur
Recette
Ingrédients de base
Ingrédients pour nourrir le levain
1
10g starter, 50 g water, 50 g whole grain rye flower
Méthode de travail
1
Result
Bagels
Rye Wheat Sourdough bread
My favorite loaf, no artificial yeast
Spelt whole grain loaf with buckwheat
