Mistura

Unknown
Líquido Farinha Outro
Roger

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

desde 2020

Ich hatte mit Trockenhefe keine gute Erfahrung gemacht und normale Hefebrote wurden zu schnell trocken. Nach der Lektüre des Brotback-Buch von Claus Meyer wollte ich das „Abenteuer Sauerteig“ Selber mal probieren.

Características

ROGER has a mild taste. Not too strong. The texture is spongy and soft.

Sabor

Roger top shot

Receita

Ingredientes iniciais

Ingredientes para alimentar

1
I feed Roger with 100g Wholemeal Rye Flour and 100g Water approximately 6-8 hours before I want to make my dough. Then I place Roger on the workbench and wait. For my bread I take 200 g out of the jar (for 2 loafs) and place the rest of ROGER (100g) back into the fridge.

Método de trabalho

1
Day 1 (16.05.2020) 50 g Wholemeal Rye flour 50 g Water Mixed both in a jar and placed it on the workbench at 24 Degree Celcius.
2
Day 2 (17.05.2020) 25 g Wholemeal Rye Flour 25 g Water Added both to the jar.
3
Day 3 (18.05.2020) Some activities (bubbles) are visible and a acid smell turns up. 25 g Wholemeal Rye Flour 25 g Water Added both.
4
Day 4 (19.05.2020) More bubbles are visible. 25 g Wholemeal Rye Flour 25 g Water Added both.
5
Day 5 (20.05.2020) BAKEDAY I took 150g of ROGER and addEd 50 g Wholemeal Rye flour and 50 g Water and waited for 4hours until I finalised the dough. The rest (100g) of ROGER goes back into the fridge.

Result

Roger812

Roger Roger812 first overview

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library