Lievito madre perfetto

Miscela

50%
50%
Liquido Farina Altro
Wolfgang

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dal 2019

I love cooking and I wanted to try this

Caratteristiche

Very active and very smelly sourdough. Only using rye flour but the one directly from the mill is the best. Sometimes, I add a little bit more water when it becomes too solid to handle easy.

Sapore e aroma

Wolfgang jar shot
Wolfgang rising shot

Ricetta

Ingredienti di partenza

  • 50% Rye flour
  • 50% Water

Ingredienti per il rinfresco

  • 30g Rye flour
  • 30g Undefined
1
I do not preserve a high volume of starter (max 80 gr). After taking part for the bread, I feed the remaining starter the day after bread baking (one day before new bread baking).
30g Rye flour
2
Add tap water at room temperature and mix well.
30g Undefined

Metodo di lavorazione

1
Bio rye flour from the mill
50% Rye flour
2
Tap water
50% Water

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