![George II recipe](https://questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_george_ii_rising.jpeg?itok=rshwG45o)
Смесь
33%
33%
33%
жидкость
муку
Другой
George II
С 2019
Started my fermentation journey with kefir and sauerkraut. Sourdough was the next step
Характеристики
It’s very thick and dark. You can smell the fermented flour. It’s sour.
Вкус и аромат
![George II jar shot](https://questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_george_ii_jar.jpeg?itok=-85rYnCR)
![George II front shot](https://questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_george_ii_top.jpeg?itok=ejuVrzxU)
![George II rising shot](https://questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_george_ii_rising.jpeg?itok=rshwG45o)
Рецептура
Ингредиенты для стартера
- 10g Starter
- 10g Wholemeal flour (any grain)
- 10g Water
Ингредиенты для обновления
- 10g Starter
- 10g Dark rye
- 10g Water
1
1/1/1 water/dark rye/starter. 10g/10g/10g
Keep the minimum Amir of starter so there are no discard. Everyone I want to bake, take the starter out, feed 10g of it and put back to fridge. Feed the rest so I achieve the amount I need for my baking.
10g Starter
10g Dark rye
10g Water
Метод работы
1
My starter is a dark rye starter 1/1/1. It’s kept in the fridge, 30g, feed only when I want to bake a loaf (usually every two weeks). I do retarded method and an relaxed about the process. Sometimes both part of fermentation is done in the fridge. I only use wholemeal/grain. Sometimes I use VWG and my stand mixer, when in rush. Always 80-90%hydration.
10g Starter
10g Wholemeal flour (any grain)
10g Water