Idade
8anos
Cor
País de origem Alemanha
Taste
& Flavour
Mistura
Unknown
Líquido
Farinha
Outro
Robert
desde 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
Características
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.
Sabor
Receita
Ingredientes iniciais
Ingredientes para alimentar
1
10g starter, 50 g water, 50 g whole grain rye flower
Método de trabalho
1
Result
Bagels
Rye Wheat Sourdough bread
My favorite loaf, no artificial yeast
Spelt whole grain loaf with buckwheat
