Evelin Sourdough recipe

Evelin Sourdough

Bucharest, Romania

Age

1Year
Color

Country of origin Romania

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 1576 sourdoughs
  • 86 countries
  • 1393 cities

Mixture

50%
50%
Liquid Flour Other
Evelin Sourdough

Preserve your sourdough for the future

Create your own Explore sourdough library

Since 2018

The passion for bakery and baked product. From my point of view every baker or bakery should have their own sourdough. It is a real pride of any baker, an emblem and a label of any bakery

Characteristics

100% Rye liquid sourdough, I use 15% on flour with 2 % salt and 65 % water.

Taste & flavour

Evelin Sourdough rising shot

Recipe

Starting ingredients

  • 50g Rye flour
  • 50ml Water

Feeding ingredients

  • 200g Starter
  • 100g Rye flour
  • 100ml Water
1
use 200 g sourdough and mix it with 100 g Rye Flour and 100 ml water, mix them well using a silicone spatula. Leave it in a glass jar at room temperature until it doubles his volume. Store in the fridge
200g Starter 100g Rye flour 100ml Water

Working method

1
mix 50 g Rye Flour with 50 ml Water using a silicon spatula. Leave it in a glass jar at room temperature between 24 to 50 hours (depends on room temperature) . Should increase his volume between 20 to 40 %
50g Rye flour 50ml Water
2
Add 50 g Rye Flour and 50 ml Water to the 100 g starter and mix them well using a silicone spatula. Leave it in a glass jar at room temperature between 24 to 36 hours (depends on room temperature) . Should increase his volume between 40 to 80 %
3
Add 100 g Rye Flour and 100 ml Water to the 200 g starter and mix them well using a silicone spatula. Leave it in a glass jar at room temperature between 12 to 24 hours (depends on room temperature) . Should increase his volume between 90 to 120 %
4
Remove 200 g of starter and use the remain part of 200 g starter by adding 100 g Rye Flour and 100 ml water, mix them well using a silicone spatula. Leave it in a glass jar at room temperature a few hours until it doubles his volume. Repeat this step at least 3 more times. After that you can sore it in the fridge

Result

Breads

French baguette White breads Grains and seeds breads Mix of flours (75 % wheat flour and 25 % rye Flour)
Evelin Sourdough Breads first overview
Evelin Sourdough Breads second overview
Evelin Sourdough Breads first slice

Preserve your sourdough for the future

Create your own Explore sourdough library