Âge
11Ans
Couleur
Pays d'origine Royaume-Uni
Taste
& Flavour
Mélange
100%
Liquide
Farine
Autres
Rye starter 2013
Depuis 2013
A new challenge! I had been baking bread since 1978!
Caractéristiques
Fed with 50% rye flour, 50% bottled water. Started 2013 and fed each week (when in fridge). Taken out of the fridge 3 days before a bake and fed twice a day. It makes beautiful sourdough using 100g rye levain, 420g very strong white flour, 80g khorasan flour, 40g mixed seed, 30g olive oil, 315g water @ 27°C. 4 hours in proofer @ 27°C, 2 hours in banneton, overnight in fridge, 44m @ 220°C
Goût et saveur
Recette
Ingrédients de base
- 50% Rye flour
Ingrédients pour nourrir le levain
- 50% Rye flour
1
As above
50% Rye flour
Méthode de travail
1
I use Doves Farm organic rye wholemeal flour. I started this in 2013 - 30g rye flour, 30g bottled water. If not using to bake, refresh each week with the same proportion of flour and water and add the same weight from your original starter. When baking refresh twice a day, 3 days before a bake.
50% Rye flour
Result
Sourdough naan
Sourdough coriander naan