Karışım

39%
31%
30%
Sıvı Un Diğer
Forever Rye

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2015 'dan beri

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.

Özellikleri

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.

Lezzet ve Tat

Forever Rye jar shot
Forever Rye rising shot

Tarif

Başlangıç malzemeleri

  • 40% Rye starter
  • 40% Whole Rye Flour
  • 50% Water

Besleme malzemeleri

  • 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

Çalışma yöntemi

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
Forever Rye Robust Tyrolean Vinschgau rolls second overview

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