Perfekter Sauerteig
Alter
6Jahre
Farbe
Ursprungsland Slowenien
Geschmack
und Aroma
Mischung
45%
55%
Flüssigkeit
Mehl
Weitere
Q-chi
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Healthier then yeast, than Anita Šumer showed me how to do it.
Charakteristische Eigenschaften
A bit shy in the begining, than very active. With rum and fruit notes.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 13g Whole wheat flour
- 5g Whole spelt flour
- 2g Oat flour
- 17g Water
- 15g Whole wheat flour
- 5g Whole spelt flour
- 17g Water
Zutaten für die Auffrischung
- 25g Whole wheat flour
- 20g Water
- 5g Oat flour
- 20g Water
- 20g Whole wheat flour
1
Mix and leave on room temperature for at least 1 hour, than return to fridge.
25g Whole wheat flour
20g Water
2
Mix and leave on room temperature for at least 1 hour, than return to fridge.
5g Oat flour
20g Water
20g Whole wheat flour
Aufarbeitung
1
Mix all three types of flour with tap water. Let sit in a covered (but not quite) jar on the kitchen counter.
13g Whole wheat flour
5g Whole spelt flour
2g Oat flour
17g Water
2
Add flour and water. Let sit in a covered (but not quite) jar on the kitchen counter.
15g Whole wheat flour
5g Whole spelt flour
17g Water
Ergebnis
Black wheat flour buns
Buns made of wheat flour (T850) and black wheat flour (T1100).
Butterfly Bread
Wheat flour (T850) with whole wheat and whole spelt flour.
Breadsticks
Wheat flour (T850), whole wheat flour and rosemary.
Corn bread
Corn flour, corn meal and wheat flour (T850).
