Perfekter Sauerteig
Alter
8Jahre
Farbe
Ursprungsland Deutschland
Geschmack
und Aroma
Mischung
50%
50%
Flüssigkeit
Mehl
Weitere
Hermine
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I love Baking and good bread without industrial yeast
Charakteristische Eigenschaften
Able to become realy sour if fermented to long and to cold sometimes she has her own personality doesnt like to be fed with honey likes salt but not to much
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 100% Water
- 100% Whole Rye Flour
Zutaten für die Auffrischung
- 100% Water and rye flour
1
take a tablespoon of Hermine and feed it with 100percent hydrated rye flour.
repeat the Steps every 12 Hours to activate.
100% Water and rye flour
Aufarbeitung
1
use whole Rye Flour from a good miller and mix it with the same ammount of Water .
let it rest at a warm place about 25 degrees Celsius.
wait 3 days.
then take the half of it and mix it again with the same amount of water and flour.
repeat the steps for aout 30 days while reducing the temperatur at the same time.
100% Water
100% Whole Rye Flour
Ergebnis
a lot of Bread
Sourdough Bread
the fourth picture shows a Paderborner
Kommentare
Homebaking Father