was doing research on foods. I had been eating very little grain and it I did eat grain I would eat gluten free. I got tired of feeling like food was my enemy . Any way I wanted to eat more grains but in a healthy way and that lead me to sourdough and whole grain bread.

Charakteristische Eigenschaften

Active and not very sour. I like it because I don't like my breads too sour... I want to taste the grains and nuttiness'. I am newly working to create breads with 100% whole grains. So far I am happy with the breads lately but I feel I am still experimenting so I am not sure of what my yields really are yet.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

Zutaten für die Auffrischung

After mixing it and slightly kneading I put it in a bowl and cover overnight the degas and put it in a container to keep in the refrigerator

Aufarbeitung

Ergebnis

45% Rye Bread

45% Rye Bread and the rest was whole spelt wheat. difficult to work for tasted great!

Sweedish Rye /Limpa

Rye flour and bread flour... lots of spices, there was molasses too. Easy to work with and baked nicely. Too Sweet :(

Jenna Sweedish Rye /Limpa second overview

Holstein Vollkornbrot (online class)

Easy to make!! did one large loaf and I think it baked up really nicely but I have not cut into it yet.

Jenna Holstein Vollkornbrot (online class) second overview

Jenna Holstein Vollkornbrot (online class) first slice

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek