It is brown to rye gray, It takes about 3 to 6 hrs to be ready I put it in the oven with the oven light on. Last build it was more sour tasting that usually I think it was because of the rye. I use Heritage wheat or rye but this has been only about the last six months and Bengt is about 2 years old

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

50% Dalavete flour
50% Water

Zutaten für die Auffrischung

50% Dalavete
50% Water

Take it out of the fridge pour off all but a little in the bottom of the jar, I feed it before I put it back in the fridge. Warm up water to 42 C for amount that I need to bake the bread and then in with freshly milled whole heritage wheat. I have used Heritage rye as well

50% Dalavete

warmed up tap water

50% Water

Aufarbeitung

I feed Bengt with Dalavete an Heritage wheat grown locally fresh milled but I have also feed it with Svedjaråg an Heritage rye

50% Dalavete flour

Tap water that has been setting on the counter for over 24 hrs to try and dissipate clorine

50% Water

Ergebnis

Kavring

A classic Swedish rye bread with lots of seeds and buckwheat. Good for open face sandwiches

Dalavete and Svedjaråg

80% hydration with 22% freshly milled Dalavete whole wheat, 10% Svedjaråg heritage rye, rest locally milled wheat

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