Âge
5Ans
Couleur
Pays d'origine Royaume-Uni
Taste
& Flavour
Mélange
33%
33%
33%
Liquide
Farine
Autres
George II
Depuis 2019
Started my fermentation journey with kefir and sauerkraut. Sourdough was the next step
Caractéristiques
It’s very thick and dark. You can smell the fermented flour. It’s sour.
Goût et saveur
Recette
Ingrédients de base
- 10g Starter
- 10g Wholemeal flour (any grain)
- 10g Water
Ingrédients pour nourrir le levain
- 10g Starter
- 10g Dark rye
- 10g Water
1
1/1/1 water/dark rye/starter. 10g/10g/10g
Keep the minimum Amir of starter so there are no discard. Everyone I want to bake, take the starter out, feed 10g of it and put back to fridge. Feed the rest so I achieve the amount I need for my baking.
10g Starter
10g Dark rye
10g Water
Méthode de travail
1
My starter is a dark rye starter 1/1/1. It’s kept in the fridge, 30g, feed only when I want to bake a loaf (usually every two weeks). I do retarded method and an relaxed about the process. Sometimes both part of fermentation is done in the fridge. I only use wholemeal/grain. Sometimes I use VWG and my stand mixer, when in rush. Always 80-90%hydration.
10g Starter
10g Wholemeal flour (any grain)
10g Water