A USA friend makes delicious bread and I tried while there. I wanted to learn but the Pandemia get in the way. I had to come back to my country and I started making some proofs. She guided me a little.

Charakteristische Eigenschaften

Improving. Tell you later

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

70% Whole wheat
30% Rye
100% Water
90% Whole wheat
10% Rye
100% Water
% Starter

Zutaten für die Auffrischung

99% Bread
1% Rye
100% Water
% Starter

Feed every time used on bread. Mostly twice a week. add 15 starter, 30 flour, 30 water (1:2:2)

99% Bread 1% Rye 100% Water % Starter

Aufarbeitung

Mixed Flours and water.

70% Whole wheat 30% Rye 100% Water

Let it rest for 48 hours

Feed for 14 days The first week feed once. Leave a little of the starter and add the same amount of flour and water. Discard the rest of the dough. 1:2:2 Starter 15: Flour 30: Water 30

The second week feed twice a day. Leave a little of the starter and add the same amount of flour and water. Save discards and Freeze them. 1:2:2 Starter 15: Flour 30: Water 30

90% Whole wheat 10% Rye 100% Water % Starter

Last 3 days increase feeds to strength it 1:3:3 1:4:4 1:5:5

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