Alter
6Jahre
Farbe
Ursprungsland Niederlande
Geschmack
und Aroma
Mischung
44%
45%
11%
Flüssigkeit
Mehl
Weitere
Råghilde
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I had been on an exchange to Finland, where i really liked the rye bread, they don't sell this bread in the Netherlands. I looked up how to bake it, and found out about sourdough baking and how to make a starter. I am only a beginner, but it has been incredibly interesting to gain some understanding of microbes and how we are always influenced and influencing our surroundings.
Charakteristische Eigenschaften
Råghlide is a very hungry but patient sourdough. I am new to working with sourdough, and still figuring out exactly how to feed her, she let's me now when something is up, but is very patient with varying feeding times. Even dough she is stored in the fridge she likes to be fed at least twice a week.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 200g Rye flower 200
- 100g Grated apple
- 200g Lukewarm water
- 150g Rye
- 50g Whole weat
- 200g Lukewarm water
Zutaten für die Auffrischung
- 2tbsp Rye
1
I keep the sourdough in the fridge, so i take it out, feed it with equal parts flour and lukewarm water and then leave it on the counter for at least an hour or two, covered with a clean tea towel
2tbsp Rye
Aufarbeitung
1
mix about two grated apples with 200 grams of rye flower and lukewarm water. Stir mornings and evenings until it smells fresh and bubbles.
200g Rye flower 200
100g Grated apple
200g Lukewarm water
2
add water, rye flower and whole weat flower to the mixture.
150g Rye
50g Whole weat
200g Lukewarm water
3
I kept it near my heating since it was a cold week. I also used biological flower for the sourdough. I think i probably made too much, i now have two dougs (Deegmar is the little sister) but i can't bare to get rid of one of them.
Ergebnis
Rye buns, Banana bread, sourdough crackers
Rye buns, traditional Finnish rye breads using rye flower honey salt and water.
