Emmeritus recipe

Emmeritus

Trier, Germany
Show on map
Print
Perfect sourdough

Age

6Years
Color

Country of origin Germany

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 3005 sourdoughs
  • 112 countries
  • 2502 cities

Mixture

37%
38%
25%
Liquid Flour Other
Emmeritus

Preserve your sourdough for the future

Create your own Explore sourdough library

Since 2018

I am German. We're supposed to love sourdough bread. ;-) But seriously, the quality of the bread plays an important role - how good will it keep fresh, the slight tang of it.... and I simply love baking (and eating). My overall aim is to find the perfect universal bread, but I also love to experiment with different flours and dough behaviour.

Characteristics

This is a mild, very fresh sourdough, with the aroma of green apple, and it has a nice, tangy taste to it - you can eat if out of the jar, if you go for that. Light in colour and with strong bubbles, it's an easy-going companion that lends itself to Mediterranean baking (I love breads with their origin in Galicia, Northern Spain). The consistency is soft putty (neither silly, nor too soft).

Taste & flavour

Emmeritus jar shot
Emmeritus rising shot

Recipe

Starting ingredients

  • 30% Emmer starter
  • 45% Wholemeal emmer
  • 45% Water

Feeding ingredients

  • 30% Emmer starter
  • 45% Emmer wholemeal
  • 45% Water
1
Take a level tablespoon off your starter putty before mixing it up with other ingredients when making a bread.
30% Emmer starter
2
Mix up with a heaped tablespoon of Emmer wholemeal flour.
45% Emmer wholemeal
3
Add a good tablespoon of water, and maybe a tad bit more. The fed starter needs to be soft, otherwise it won't be too happy.
45% Water

Working method

1
The Emmer sourdough is a child, which has spun off an originally 100% rye dough, and has been continued using wholemeal Emmer flour from a local, eco friendly mill. It's kept at real low temperature in the bio drawer of the fridge, where it lives happily for two weeks between feeding. Typically, I bake before that time expires and will have to refresh it.
30% Emmer starter
2
Every time I bake a bread with this one, I take off a level tablespoon of the fermented mixture (overnight, 12-16 hours) and set up a new set for the next time, fed with 1 heaped tablespoon each Emmer whole grain and water.
45% Wholemeal emmer
3
Note that the water to set up the next starter - which will get some rest during the next days in the compartment of the fridge - will have around 28°C. It seems that this methods keeps this particular starter more happy.
45% Water

Result

Emmer-wheat loaf with rye

200 g sourdough 400 g wholegrain Emmer 300 g T62 wheat flour 100 g wholegrain rye 3 g yeast 20 g salt 500 ml water
Emmeritus Emmer-wheat loaf with rye second overview

Preserve your sourdough for the future

Create your own Explore sourdough library