I used to work in pastry and have learned to bake bread, but wanted to add more flavor to the breads I was baking. Sourdough breads are way more flavorful and have a nicer texture (crumb and crust) than breads baked solely with instant yeast. They're also more easy to digest!

Charakteristische Eigenschaften

Very nice oven spring, strong lactic acid notes in resulting loaf Starter smells like grains, rye and kind of creamy but lactic acid is present

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

Zutaten für die Auffrischung

40g Water
20g Rye
20g Unbleached white all purpose
20g Sourdough starter

Every 5-6 days Add water, flours and starter in a mason jar Mix and close with lid Store in refrigerator at 4C

40g Water 20g Rye 20g Unbleached white all purpose 20g Sourdough starter

Aufarbeitung

Ergebnis

Bread

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