Perfekter Sauerteig
Alter
8Jahre
Farbe
Ursprungsland Island
Geschmack
und Aroma
Mischung
60%
40%
Flüssigkeit
Mehl
Weitere
Steingrímur
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I saw the tv show "Cooked" and realized that this was something I had to master.
Charakteristische Eigenschaften
It´s moderately bubbly, doubles in size and floats on cold water 8-9 hours after it is fed. Due to the rye flour, it´s a pinkish brown color and it smells like apple cider.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 0.5Cup Whole wheat flour
- 0.5Cup Rye flour
- 1.5Cup Warm water
- 0.5Cup Whole wheat flour
- 0.5Cup Rye flour
- 1.5Cup Warm water
Zutaten für die Auffrischung
- 50% White flour
- 20% Rye
- 30% Whole wheat
- 100% Water
- 100% Starter
1
Since I only bake once a week, I keep my starter in the fridge and feed it 1-2 times with 8 hour intervals before baking.
Mix the ingredients and store in a plastic container, covered with a clean cloth, on the countertop for about 8-9 hours, or until it has doubled in size and a teaspoon of it floats in a cup of cold water.
50% White flour
20% Rye
30% Whole wheat
100% Water
100% Starter
Aufarbeitung
1
It took me 10 days to make my sourdough starter.
On the first day, I mixed 1/2 cup of whole grain flour and 1/2 cup rye flour with 1 1/2 cups warm water in a plastic (bpa-free) box. Then I covered the box with a clean cloth and left it on the countertop to ferment until the next morning.
0.5Cup Whole wheat flour
0.5Cup Rye flour
1.5Cup Warm water
2
Then, in the morning for the next 9 days, I poured out half the mixture and then repeated step 1.
On day 10, when I got home from work, the bottom of the cloth which I used to cover the plastic container was covered with the starter so I knew that it had risen all the way to the top while I was away and was ready to use. It was also very frothy and bubbly and smelled like apple cider.
0.5Cup Whole wheat flour
0.5Cup Rye flour
1.5Cup Warm water
Ergebnis
Sunday oatmeal sourdough bread
Made this lovely loaf on a Sunday afternoon this fall.
