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Zakvasochka

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С 2015

Book Richard Bertinet

Характеристики

This sourdough is not very whimsical. It has a high acidity, which allows me to bake fine rye bread. It also allows you to get wheat yeast of excellent quality and bread from it.

Вкус и аромат

Zakvasochka top shot
Zakvasochka jar shot
Zakvasochka front shot
Zakvasochka rising shot

Рецептура

Ингредиенты для стартера

  • 50g Rye flour
  • 50g Water
  • 10g Honey
  • 35g Rye
  • 35g Water
  • 30g Starter
  • 35g Rye
  • 35g Water
  • 30g Starte
  • 35g Rye
  • 35g Water
  • 30g Starter

Ингредиенты для обновления

  • 100g Rye
  • 100g Water
  • 10g Starter
1
Take warm water, dilute the starter in it and add flour. Stir and leave for 24 hours.
100g Rye 100g Water 10g Starter

Метод работы

1
I mixed rye flour, water and honey. left this mixture for 24 hours at room temperature. It was summer and the room was about 28 degrees.
50g Rye flour 50g Water 10g Honey
2
Then he took 30g of this mixture and added more water and flour. Left again for 24 hours.
35g Rye 35g Water 30g Starter
3
Again updated the starter in the same way
35g Rye 35g Water 30g Starte
4
Again, I updated the starter in the same way, but left the mixture for 12 hours. And then I fed every 12 hours.
35g Rye 35g Water 30g Starter
5
And on the 7th day, I felt a pleasant smell of flowers, fruits and good acidity.

Result

Rye bread

This bread contains 70% rye flour, whole grain rye flour, fermented malt and honey. Very rich taste and smell.
Zakvasochka Rye bread second overview

Ciabatta

Zakvasochka Ciabatta first overview

Dried Cranberry Wheat Bread

Zakvasochka Dried Cranberry Wheat Bread first overview
Zakvasochka Dried Cranberry Wheat Bread second overview

Wheat Bread with Whole Grain Rye Flour

Zakvasochka Wheat Bread with Whole Grain Rye Flour first overview
Zakvasochka Wheat Bread with Whole Grain Rye Flour second overview

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