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Roger

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2018 'dan beri

I didn't knew anything about baking bread, but I found an article online about Artisan Sourdough Bread and was eager to learn more about it. And so my sourdough adventure began...

Özellikleri

Roger is very firm and smells like a freshly opened bottle of red wine everytime I open his jar. When I feed him he feels quite stiff, but after a few hours (when he has doubled in size) he tends to get a little softer, but still remains quite firm.

Lezzet ve Tat

Roger top shot

Tarif

Başlangıç malzemeleri

  • 25g Whole wheat rye flour
  • 25g Water

Besleme malzemeleri

1
Once a week, take the starter out of the fridge and let it adjust to room temperature in 1 to 2 hours. Take 25 gr starter and dissolve it in 50 gr water. Add 50 gr of whole wheat Rye flour and stir it together. Leave it at room temperature for 6 - 8 hours until it has doubled in size. Use it for baking some amazing bread or put it back in the fridge for another week.

Çalışma yöntemi

1
Day 1: 25 gr whole wheat Rye flour + 25 gr water
25g Whole wheat rye flour 25g Water
2
Day 2: 25 gr day 1 starter + 25 gr whole wheat Rye flour + 25 gr water
3
Day 3: 25 gr day 2 starter + 25 gr whole wheat Rye flour + 25 gr water
4
Day 4: 25 gr day 3 starter + 25 gr whole wheat Rye flour + 25 gr water
5
Day 5: 25 gr day 4 starter + 25 gr whole wheat Rye flour + 25 gr water
6
The starter should be active by now. If he's not, just keep repeating step 5 until he has doubled in size 6-8 hours after feeding him.

Result

Roger  first overview

Roger  first overview

Roger  first overview

Roger  first overview

Roger  first overview

Roger  first overview

Roger  first overview

Roger  first overview

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