Masa madre perfecta
Edad
8Años
Color
Country of origin Dinamarca
sabor
& aroma
Mezcla
50%
50%
Líquida
Harina
Otros
Angels Blood
desde 2016
I've done it a lot before in many versions for both typical ryebreads and wheat breads. I always stopped refreshing my sourdough and started all over Again. Not because it turned bad but just for the fun of trying different recipes. This time I have decided to keep and take care of my Little baby and follow the Development.
Características
Perfectly suited for rustic, crusty breas no matter desired dough yield. I primarely use it for Danish versions of baguettes, country style breads, ciabatta, pizza but also a good match in low dosage for sweet soft rolls.
gusto
Receta
Ingredientes de partida
- 70g Wheat flour
- 20g Emmer flour
- 10g Whole rye flour, toasted
- 100g Sour milk
ingredientes de alimentación
- 70g Wheat flour
- 20g Emmer flour
- 10g Whole rye flour, toasted
- 100g Water
- 50g Starter
1
Mix the starter with Water and add the dry ingredients. Refresh at least 5 times before using for baking.
70g Wheat flour
20g Emmer flour
10g Whole rye flour, toasted
100g Water
50g Starter
método de trabajo
1
Toast the Whole rye flour and cool Down. Mix with other dry ingredients and add the sour milk. Let it ferment in an open jar at room temperature for 24 hours before refreshing.
70g Wheat flour
20g Emmer flour
10g Whole rye flour, toasted
100g Sour milk
Result
Nordic Farmer Bread
Nordic inspired bread made with rye, wheat, salt, seeds and wheat flakes. Made with 50% sourdough and NO yeast!
