Età
sconosciuto
Colore
Paese di origine Svizzera
Taste
& Flavour
Miscela
37%
55%
8%
Liquido
Farina
Altro
Lucor23
dal Unknown
I received my starter from a good colleague who received it from her mother at her wedding. It has been her family's sourdough starter for generations. She couldn't tell me how many generations they've had it. He loves pear syrup or molasses and survives a good 4 weeks in the fridge without food. But after 1 day at room temperature and 1 feeding he is ready for use again. It is a rye starter
Caratteristiche
Balanced between yeast bacteria and vinegar bacteria. If you feed him too much, he also likes to escape over the kitchen counter. Tip: Always place in a second, larger container
Sapore e aroma
Ricetta
Ingredienti di partenza
- 100g Brown flour
- 200g Rey flour
- 250g White flour
- 375g Water
- 8g Salt
- 80g Starter
Ingredienti per il rinfresco
1
1 tbsp pear syrup or molasses
1 tbsp wholemeal rye flour
1 - 2 tbsp water (approx. 20 °C)
Metodo di lavorazione
1
Weigh everything
100g Brown flour
200g Rey flour
250g White flour
375g Water
8g Salt
80g Starter
2
Mix everything and let it rise for 12 hours in a fermentation basket
3
Heat the Roman pot with the oven to 250 °C top and bottom heat
4
Bake with the lid closed for 20 minutes at 250°C in the lower third
5
Bake uncovered for 25 minutes at 200°C in the lower third
Result
I try out a lot