Mistura

Unknown
Líquido Farinha Outro
Mytty

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

desde 2015

Curiosity. To see if something so simple as water and flour can it be so difficult. After first touch I was hooked.

Características

My sourdough is tough. It has nice ability to bring very accidit note to the bread dough. I like it, and the flavor brings to mind San Francisco-style bread.

Sabor

Receita

Ingredientes iniciais

Ingredientes para alimentar

  • 30g Starter
  • 50g Water
  • 30g Rye flour
1
I use mature rye sourdoughstarter. I scale aprox. 30 grams of it in clean bowl. I measure 50 grams of water (20 degrees celsius) to bowl with starter. Then I mix it ligthly. After that I add 30 grams rye flour, and mixing it creamy texture. Finaly I storage the starter in a jar and let it to mature.
30g Starter 50g Water 30g Rye flour
2
If I`m not going to bake bread, I put a jar in a fridge and storage ther up to 1 week. Otherwise if I have baking in my mind I let it mature on a counter 14 to 16 hours. Sometimes I let starter to mature on counter 6 to 12 hours and rigth before it meets it "peek", I place the jar in a fridge. There I let starter mature 8 to 12 hours

Método de trabalho

1

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library