Âge
4Ans
Couleur
Pays d'origine Royaume-Uni
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
In the rye of the storm
Depuis 2020
My partner would bake sourdough and when we were separated during covid in different countries it was my way of keeping connected to her.
Caractéristiques
It has a nice smell, a bit like a brewery and a bit of acetone once its left long enough.
Goût et saveur
Recette
Ingrédients de base
- 50g Water
- 50g Organic dark rye flour
Ingrédients pour nourrir le levain
1
20g of starter mixed with 40g of flour (I use a 50/50 mix of Dark rye flour and strong white bread flour, all organic ideally) and 40g of water.
Amounts don't really matter but I usually do a 1:2:2 ratio of starter to flour and water.
Méthode de travail
1
The starter was made mixing 50g of organic dark rye flour with 50g of water, leaving for 24 hours.
Then another 50g of dark rye flour and water was added and the mix left for 24 hours.
Then 50g of this was removed and mixed with 50g of water and 50g of dark rye flour.
This process of mixing 50g of starter with 50g of water and 50g of dark rye flour was repeated for a week (maybe more).
50g Water
50g Organic dark rye flour