Perfect sourdough

Age

2Years
Color

Country of origin Sweden

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Mixture

50%
50%
Liquid Flour Other
Bengt

Since 2017

To get away from the industrialized food chain we have today.

Characteristics

It is brown to rye gray, It takes about 3 to 6 hrs to be ready I put it in the oven with the oven light on. Last build it was more sour tasting that usually I think it was because of the rye. I use Heritage wheat or rye but this has been only about the last six months and Bengt is about 2 years old

Taste & flavour

Bengt jar shot

Recipe

Starting ingredients

  • 50% Dalavete flour
  • 50% Water

Feeding ingredients

  • 50% Dalavete
  • 50% Water
1
Take it out of the fridge pour off all but a little in the bottom of the jar, I feed it before I put it back in the fridge. Warm up water to 42 C for amount that I need to bake the bread and then in with freshly milled whole heritage wheat. I have used Heritage rye as well
50% Dalavete
2
warmed up tap water
50% Water

Working method

1
I feed Bengt with Dalavete an Heritage wheat grown locally fresh milled but I have also feed it with Svedjaråg an Heritage rye
50% Dalavete flour
2
Tap water that has been setting on the counter for over 24 hrs to try and dissipate clorine
50% Water

Result

Kavring

A classic Swedish rye bread with lots of seeds and buckwheat. Good for open face sandwiches
Bengt Kavring first overview

Dalavete and Svedjaråg

80% hydration with 22% freshly milled Dalavete whole wheat, 10% Svedjaråg heritage rye, rest locally milled wheat
Bengt Dalavete and Svedjaråg first overview

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