Levain parfait
Âge
8Ans
Couleur
Pays d'origine Pays-Bas
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Roggedesem
Depuis 2016
Back to authentic baking. Previous starter died at age of 8, now working with a new starter.
Caractéristiques
Very mild, not very strong. No real problem, as I usually make hybrid breads. My starter does great with yeast! Typically use it for my 3-stage dark rye bread
Goût et saveur
Recette
Ingrédients de base
- 100% Rye flour
- 100% Water
Ingrédients pour nourrir le levain
- 100% Starter
- 100% Rye whole meal
- 100% Water
1
Take it from the fridge, feed it (1/3 starter, 1/3 wholemeal rye, 1/3 warm water). Leave at room temp. Sometimes feed again, same regime before using and store some in the fridge again.
100% Starter
100% Rye whole meal
100% Water
Méthode de travail
1
100% hydratation rye sourdough
100% Rye flour
100% Water
Result
80% dark rye (3-stage)
Great dark Rye with raisins
Commentaires
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