Âge
8Ans
Couleur
Pays d'origine Danemark
Taste
& Flavour
Mélange
84%
16%
Liquide
Farine
Autres
Alfred
Depuis 2016
I needed a great challenge, so I started baking with sourdough, just to see if I could. I stopped running marathons and needed a new thing to be good at.
Caractéristiques
Strong and bold, when baking. Light in color. 2 parts wheat, 1 part rye, so I use it for both rye bread and wheat bread.
Goût et saveur
Recette
Ingrédients de base
- 66% Wheat
- 33% Rye
- 100% Water
Ingrédients pour nourrir le levain
1
I feed him with 50 g og wheat, 25 g of rye and 75 g of water to 75 g of starter.
Méthode de travail
1
My sourdough is a mix of wheat and rye, 2/3 to 1/3. I feed it once a week and keep it in the fridge, when not baking.
I started my sourdough in October 2016, feeding it twice a day, until it was ready for baking within 8 days.
66% Wheat
33% Rye
100% Water
Result
Sourdoug bread
I mainly bake round loaves in my Dutch oven, but also rye bread for open sandwiches and baguettes.
Commentaires
I hope to learn a lot more about sourdough and higher hydration in the future. - Also baking sweet cakes with sourdough would be a welcoming challenge for me.