Âge
4Ans
Couleur
Pays d'origine Allemagne
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Roger
Depuis 2020
Ich hatte mit Trockenhefe keine gute Erfahrung gemacht und normale Hefebrote wurden zu schnell trocken. Nach der Lektüre des Brotback-Buch von Claus Meyer wollte ich das „Abenteuer Sauerteig“ Selber mal probieren.
Caractéristiques
ROGER has a mild taste. Not too strong. The texture is spongy and soft.
Goût et saveur
Recette
Ingrédients de base
Ingrédients pour nourrir le levain
1
I feed Roger with 100g Wholemeal Rye Flour and 100g Water approximately 6-8 hours before I want to make my dough. Then I place Roger on the workbench and wait. For my bread I take 200 g out of the jar (for 2 loafs) and place the rest of ROGER (100g) back into the fridge.
Méthode de travail
1
Day 1 (16.05.2020)
50 g Wholemeal Rye flour
50 g Water
Mixed both in a jar and placed it on the workbench at 24 Degree Celcius.
2
Day 2 (17.05.2020)
25 g Wholemeal Rye Flour
25 g Water
Added both to the jar.
3
Day 3 (18.05.2020)
Some activities (bubbles) are visible and a acid smell turns up.
25 g Wholemeal Rye Flour
25 g Water
Added both.
4
Day 4 (19.05.2020)
More bubbles are visible.
25 g Wholemeal Rye Flour
25 g Water
Added both.
5
Day 5 (20.05.2020)
BAKEDAY
I took 150g of ROGER and addEd
50 g Wholemeal Rye flour and 50 g Water
and waited for 4hours until I finalised the dough.
The rest (100g) of ROGER goes back into the fridge.
Result
Roger812
