Dinkel-David recipe

Dinkel-David

Judenburg, Austria

Age

3Years
Color

Country of origin Austria

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 1514 sourdoughs
  • 82 countries
  • 1188 cities

Mixture

59%
40%
1%
Liquid Flour Other
Dinkel-David

Since 2016

Busy me since I learned baker. Since I would like to bake at home I try to make leaven itself and it works

Characteristics

For spelled or wheat breads but also for spelled or wheat cake, By the sugar and kombucha a sweetness in itself Breads get their own note through the light sweet Long freshness at cake straight spelled is often dry through the leaven gets you softnes

Taste & flavour

Dinkel-David top shot

Recipe

Starting ingredients

  • 150g Wasser
  • 100g Vollkorndinkelmehl
  • 8g Hefe
  • 8g Zucker
  • 100g Kombucha
  • 100g Vollkorndinkelmehl
  • 30g Zucker

Feeding ingredients

  • 100g Dinkelvollkornmehl
  • 100g Wasser
  • 30g Zucker
1
Tag 10 refreshed and used for bread or cakes
100g Dinkelvollkornmehl 100g Wasser 30g Zucker

Working method

1
Mix all the ingredients and let stand for 24 hours at + 23 ° 2 days at ca + 23 ° always after 24 hours for 10 days On day 3 refrigerate at ca + 5 °
150g Wasser 100g Vollkorndinkelmehl 8g Hefe 8g Zucker
2
On the day 5 refresh
100g Kombucha 100g Vollkorndinkelmehl 30g Zucker

Result

Dinkelkuchen / Speltcake

Dinkel-David Dinkelkuchen / Speltcake first overview

Dinkelbrot / Speltbread

Dinkel-David Dinkelbrot / Speltbread first overview

Preserve your sourdough for the future

Create your own