Perfekter Sauerteig
Alter
24Jahre
Farbe
Ursprungsland Vereinigte Staaten
Geschmack
und Aroma
Mischung
Unbekannt
Flüssigkeit
Mehl
Weitere
Rock N' Rye
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I bought a bakery in 1998, which had been founded at the location in 1936, but there was not a sourdough with the bakery. I spent two years working on different starters until I developed this rye starter to be the most stable and useful for my bakery.
Charakteristische Eigenschaften
This all rye sourdough has kept incredibly stable and fragrant for 20 years. It has a slight tang and a slight acidic bite but is mild enough and flavorful enough to eat with a spoon. It quickly inoculates and rises white, wheat, and rye flour doughs and has a great ability to rise breads within a short time.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- lbs 2
- oz 24
Zutaten für die Auffrischung
- oz 24
- lbs 2
- oz 8
- oz 12
1
On Fridays remove starter from refrigerator, take out 3-5 pounds starter for bread and set aside. To refresh add warm water (30 ' C)
oz 24
2
mix in by hand medium rye flour, put back into the refrigerator. I do not let the starter come to a warmer temperature.
lbs 2
3
On Wednesday, take the starter out of the refrigerator and remove 1 or 2 pounds for bread and refresh starter till firm with warm water (30 ' C)
oz 8
4
Mix in medium rye flour by hand until starter is firm and put back into the refrigerator to cold ferment.
oz 12
Aufarbeitung
1
Medium rye flour
lbs 2
2
Detroit Municipal City Water
oz 24
Ergebnis
Miche
Sourdough multi-grain bread made with our Rock N’ Rye levain, whole wheat, rye and wheat flour, Detroit water and salt.
