![Roggedesem recipe](https://questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_roggedesem_rising.jpeg?itok=3uGC_8Gq)
Massa mãe perfeita
Mistura
50%
50%
Líquido
Farinha
Outro
Roggedesem
desde 2016
Back to authentic baking. Previous starter died at age of 8, now working with a new starter.
Características
Very mild, not very strong. No real problem, as I usually make hybrid breads. My starter does great with yeast! Typically use it for my 3-stage dark rye bread
Sabor
![Roggedesem rising shot](https://questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_roggedesem_rising.jpeg?itok=3uGC_8Gq)
Receita
Ingredientes iniciais
- 100% Rye flour
- 100% Water
Ingredientes para alimentar
- 100% Starter
- 100% Rye whole meal
- 100% Water
1
Take it from the fridge, feed it (1/3 starter, 1/3 wholemeal rye, 1/3 warm water). Leave at room temp. Sometimes feed again, same regime before using and store some in the fridge again.
100% Starter
100% Rye whole meal
100% Water
Método de trabalho
1
100% hydratation rye sourdough
100% Rye flour
100% Water
Result
80% dark rye (3-stage)
Great dark Rye with raisins
![Roggedesem 80% dark rye (3-stage) first overview](https://questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/product/sourdough_roggedesem_80_dark_rye_3-stage_entirely.jpg?itok=ZznT92W3)
![Roggedesem 80% dark rye (3-stage) second overview](https://questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/product/sourdough_roggedesem_80_dark_rye_3-stage_entirely_second.jpeg?itok=Ek4FEb9l)
Comentários
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