Alter
1Jahr
Farbe
Ursprungsland Schweiz
Geschmack
und Aroma
Mischung
84%
16%
Flüssigkeit
Mehl
Weitere
Gwendolin
Bewahren Sie Ihren Sauerteig für die Zukunft auf
Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothekseit 2023
Baking Bread on the Schreckhornhütte for Mountaineers and giving them a tasty experience while getting the energy for scaling up one of the most challenging mountains of the alps: The Schreckhorn.
Charakteristische Eigenschaften
The characteristics of Gwendolin changed a lot on the hut. The results are a somewhat wild texture compared to the results in the city. But consistently wild. The results are even, nevertheless the baking and storing conditions change a lot. We bake in gas, electric and woodfire ovens. We use it for Bread and Croissants.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 50% Water
- 50% Rye
- 45% Water
- 55% Wheat
- 60% Spelt
- 40% Glacier water
Zutaten für die Auffrischung
- 9% Rye
- 34% Spelt
- 17% Wholemeal wheat
- 40% Glacier water
1
I feed her on a daily basis. Feeding happens after I took a portion for making bread in the mornings. I feed her in the small kitchen we have up here with Rye flour once a week, wholemeal wheat flour twice a week and the rest with white spelt flour. The conditions are cold and windy since we are near to glaciers. The kitchen is the warmest place in the hut.
I use her for bread and croissants.
9% Rye
34% Spelt
17% Wholemeal wheat
40% Glacier water
Aufarbeitung
1
Gwendolin was raised in Basel, 261 metres altitude.
In Basel I raised and feeded her in the first two weeks with high alpine harvested Rye flour from controlled organical conditions.
50% Water
50% Rye
2
After the raising process I mostly feeded her with organical wheat flour (alternating white and wholemeal flour). I continued with a 50/50 hydratation on a daily basis.
Since I am travelling a lot, I had to leave her alone from time to time in the refrigerator. When I had to leave her for approx. one week I used a 40 percent hydratation.
Therefore I use a 55/45 ratio in the recipe below.
45% Water
55% Wheat
3
After 5 months I took her up to the Schreckhornhütte SAC deep in the Bernese Alps at 2530 metres where I introduced her to the height and the harsh conditions with spelt flour harvested in the Swiss alps and melted water directly from the glacier.
60% Spelt
40% Glacier water
Ergebnis
Bread and Croissants
Simple Bread for everyday use and energy:
Made with Spelt, Rye, Wholemeal Wheat.
And for heavily buttered croissants
