Perfekter Sauerteig
Alter
7Jahre
Farbe
Ursprungsland Österreich
Geschmack
und Aroma
Mischung
Unbekannt
Flüssigkeit
Mehl
Weitere
Didi
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Fascination for naturally leavened bread and problems with yeast based products
Charakteristische Eigenschaften
Used flour is strictly Tipo 0 violet from Molino Murano. The sourdough is absolutely great for handkned (Rubaud method) open crumb breads (see #brotokolls Instagram Profile: @brotokoll). Avg. time until it triples is around 6 hours at 25 degrees. room temperature
Geschmack und Aroma
Rezept
Zutaten für den Starter
- % 10
Zutaten für die Auffrischung
- 10% Starter
- 100% Flour
- 100% Water
1
The starter is used directly out of the fridge. Used water temperature for feeding is roughly 33 degrees Celsius. Flour is stored at room temperature (avg. 25 degrees). Water and starter are mixed, flour is added and the whole mass is put in a high bin which is covered with plastic wrap which has holes in order to let the sourdough breath. Feeding ratio: 1:10:10.
10% Starter
100% Flour
100% Water
Aufarbeitung
1
I took a a starter amount of 10% of a given sourdough (was a gift) and built my sourdough with it.
% 10
Ergebnis
Rosie, "Crazy bake", Raspberry temptation
from left to right - all loafs handkned via Rubaud method.
Kommentare
It's a real pleasure working with "Didi" - his mild flavor makes really awesome bread