Età
16Anni
Colore
Paese di origine Canada
Taste
& Flavour
Miscela
37%
63%
Liquido
Farina
Altro
Mukachevo Rye
dal 2008
Sourdough bread baking represents a skill in manipulating time, temperature & ingredients to attain a higher level of the bakers craft. Flavor, flavor, flavor!
Caratteristiche
This rye sourdough imparts an assertive tang to all the breads it is used in. The flavor profile is a pronounced tart acetic flavor with hints of apple & citrus.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 100% Whole grain rye flour
- 60% Tap water
Ingredienti per il rinfresco
1
Add warm tap water (95ºF) to the "mother bucket" to loosen the the stiff mature culture at 60%.
Add whole grain rye flour at 100% to the warm slurry & mix vigorously as the mixture is extremely stiff.
Once the ingredients are well incorporated smooth the top with a wet plastic scraper. Sprinkle rye flour over the mixture. Ferment for 8 hrs at room temp.
Metodo di lavorazione
1
Stiff textured rye sourdough
100% Whole grain rye flour
60% Tap water
Result
50/50
50% rye, 50% whole wheat.
