Alter
6Jahre
Farbe
Ursprungsland Niederlande
Geschmack
und Aroma
Mischung
50%
50%
Flüssigkeit
Mehl
Weitere
LaRoux
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I started reading about sourdough and I became fascinated with the process, the complexity of the techniques used to process three basic ingredients. The fact that each sourdough starter is a unique combination of microorganisms makes the act of making a bread from scratch very personal.
Charakteristische Eigenschaften
This starter is my 5th attempt at making a starter. 2 of the attempts were successful, I managed to maintain it for about a year and a half.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 45g Water
- 45g Whole Rye Flour
Zutaten für die Auffrischung
- 100% Whole Rye Flour
- 120% Water
- 25% Llevain
1
I discard about 80% of the starter and mix in rye flour and water following the formula bellow. I keep around 150 g of levain
100% Whole Rye Flour
120% Water
25% Llevain
Aufarbeitung
1
Mixed dark rye flour with room temperature water (ambient temperature around 30C). Discarded about 70% percent after 14 hours.
45g Water
45g Whole Rye Flour
Ergebnis
White Sourdough Batard
Beginner's Sourdough Bread
82% bread flour, 12% whole wheat flour, 5% dark rye flour, 78% hydration
