Perfect sourdough
Age
9Years
Color
Country of origin Germany
Taste
& Flavour
Mixture
39%
31%
30%
Liquid
Flour
Other
Forever Rye
Since 2015
My baker died. Oh well, I've been making bread before that, but good bakers are rare, and I love eating what I made with my hands, too. It's a humble process, which utterly relaxes me, and the smell of freshly-baked bread is simply so sexy.
Characteristics
This has accompanied me for some time, becoming more stable every year. It never gets long rests... it's slow and strong, and requires long processes. Typically, it ends up in sturdy, robust breads, often with spices and long proofing time. It works fine fermenting very long at kitchen temperature (ca. 22°C), but better at 29°C in the convector, which gives it a more pronounced acidity.
Taste & flavour
Recipe
Starting ingredients
- 40% Rye starter
- 40% Whole Rye Flour
- 50% Water
Feeding ingredients
- 30% Starter
- 40% Whole Rye Flour
- 50% Water
1
See first steps.
30% Starter
2
Add flour
40% Whole Rye Flour
3
Add water (minimum room temperature!)
50% Water
Working method
1
Start with a level tablespoon of rye starter from the fermented mass you have set up the night before
40% Rye starter
2
Add a heaped tablespoon of wholemeal rye
40% Whole Rye Flour
3
Add two tablespoons of water
50% Water
Result
Robust Tyrolean Vinschgau rolls
500 g each flour/water
1 tbsp starter
250 g Rye
250 g Spelt
200 ml water
20 g Salt
10 g yeast
Fennel /aniseed
