Idade
15anos
Cor
País de origem Alemanha
Taste
& Flavour
Mistura
48%
47%
4%
Líquido
Farinha
Outro
Roggensauer
desde 2009
I worked 12-16 hours a day in laboratory and with computers. So I decided to do something that really matters: baking.
Características
strong and powerful, moderate sourness, smells a little bit like dark honey
Sabor
Receita
Ingredientes iniciais
- 100% Rye flour type 1370
- 100% Water
- 10% Starter
Ingredientes para alimentar
1
Mix flour, water and starter together. Let proof for 6-8 hours at 28-30°C.
Método de trabalho
1
Mix flour, water and starter together. Let proof for 6-8 hours at 28-30°C.
100% Rye flour type 1370
100% Water
10% Starter
Result
100% rye bread
Flour, Water, Salt - nothing more
made with "Salzsauer-Führung" (2% salt in the sourdough)
