Age
18Years
Color
Country of origin Sweden
Taste
& Flavour
Mixture
Unknown
Liquid
Flour
Other
Fjällets rågsura
Since 2006
I liked the taste of sour bread and wanted to try myself.
Characteristics
I think my sourdough has a taste of forest, bogland and fresch air. The rye flour is stone coarsely ground rye flour.
Taste & flavour
Recipe
Starting ingredients
Feeding ingredients
1
Some tablespoons rye flour and som tablespoons water
Working method
1
Day 1: 100g rye flour, 120g 37gr. water in a jar. In kitchen 24 hours.
Day 2: feed with 100g rye flour, 100gr 37gr. water. in kitchen 24 hours.
Day 3: like the other days
Day 4: ready to bake with!