Âge
4Ans
Couleur
Pays d'origine Pays-Bas
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Doris
Depuis 2020
I wanted to bake my own sourdough bread for years. Due to COVID-19 I finally had the time to actually start the process of making my starter and bake my own bread.
Caractéristiques
This starter is very slightly sour and you can taste a hint of rye in the bread.
Goût et saveur
Recette
Ingrédients de base
- 40g Water
- 40g Rye
- 20g Water
- 20g Rye
- 30g Water
- 30g Rye
Ingrédients pour nourrir le levain
- 30g Water
- 30g Rye
1
Discard 2/3 of the starter, add 30 grams of rye flour and 30 grams of water. Wait 24 hours until you can use the starter of store it in the refrigerator.
30g Water
30g Rye
Méthode de travail
1
Add 40 grams of water and 40 grams of whole grain rye flour, mix and set aside on the counter for 24 hours.
40g Water
40g Rye
2
Add 20 grams of water and 20 grams of the rye flour, mix and set aside for 24 hours
20g Water
20g Rye
3
If the starter is getting active, throw away two third of the mixture, add 30 grams of water and 30 grams of rye flour, mix and set aside for 24 hours.
If the starter is not active yet, throw away half of the mixture and repeat step two.
30g Water
30g Rye
4
Repeat step 3 until the starter doubles or triples in size.