Lack of quality breads. After reading about a few people baking their own breads, I decided to give it a try as I wasn't happy with the quality of bread available in my area. After a few failed attempts, I have created my own starter and came up with a recipe that I am happy with.

Charakteristische Eigenschaften

Strong, perseverent, moody, bubbly.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

100g Rye
100g Wholemeal
200ml Water

Zutaten für die Auffrischung

After removing it from the fridge, I feed it with 50 g of white flour and 30 ml of water. Leave it at room temperature for 24 hours and feed it again with the same amounts as before. I wait between 4-6 hours (depending on room temperature) before using it.

Aufarbeitung

All mixed together and left outside for 24 hours. Half of it discarded and replaced with equal quantities of flour and water for 8 more days until fully active. Currently, it lives in the fridge and I feed it every 4-5 days depending on how often I bake.

100g Rye 100g Wholemeal 200ml Water

Ergebnis

Bread

280 g water 40 g starter 500 g flour (400 g strong white + 100 g whole wheat) 12 g salt Fold it every 30 minutes

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