2016 PM3-Rogge recipe

2016 PM3-Rogge

Oudheusden, Netherlands

Age

2Years
Color

Country of origin Netherlands

Taste
& Flavour

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Sourdough
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Mixture

50%
50%
Liquid Flour Other
2016 PM3-Rogge

Since 2016

I love bread...

Characteristics

It is a dry and very calm sourdough, Perfectjy to mix with a wheat-sourdough in a mixed-bread

Taste & flavour

Recipe

Starting ingredients

  • 50% Water
  • 50% Whole Rye Flour
  • 50% Water
  • 50% Whole Rye Flour
  • 50% Water
  • 50% Whole Rye Flour
  • 50% Water
  • 50% Whole Rye Flour
  • 50% Water
  • 50% Whole Rye Flour
  • 50% Whole Rye Flour
  • 50% Water

Feeding ingredients

  • % Whole Rye Flour
1
Throw away half, and feed 1 part sourdough with 1 part water and 1 part whole rye flour. Stir and let ferment fot 3-5 hours, then back in the fridge (or start baking)
% Whole Rye Flour

Working method

1
Day 1: Mix 50 gr whole rye and 50 gr water. Stir and let ferment.
50% Water 50% Whole Rye Flour
2
Day 2: Add 50 gr whole rye and 50 gr water. Stir and let ferment.
50% Water 50% Whole Rye Flour
3
Day 3: Throw away half and repeat day 2.
50% Water 50% Whole Rye Flour
4
Day 4: Repeat day 2
50% Water 50% Whole Rye Flour
5
Day 5: Repeat day 2.
50% Water 50% Whole Rye Flour
6
Day 6: feed again and let it ferment till the volume is two times standard. Now the sourdough is ready for baking. Keep the sourdough in the fridge and feed every week or before baking
50% Whole Rye Flour 50% Water

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