Levain parfait
Âge
7Ans
Couleur
Pays d'origine Allemagne
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Unkle Fritz
Depuis 2017
My job, my cusiosity and the wish to have my own sourdough!
Caractéristiques
Mild roasted rye sourdough with a milky, slightly vinegar note. Very digestible and suitable for typical rye and wheat breads.
Goût et saveur
Recette
Ingrédients de base
- 100% Rye flour type 1150
- 100% Water
Ingrédients pour nourrir le levain
- 100% Water
- 100% Rye flour type 1150
1
Every 24 h you have to feed your sourdough with warm water and flour and stir well. 5 - 8h before useing the sourdough feed the starter with warm water and rye flour and store at room temperature.
100% Water
100% Rye flour type 1150
Méthode de travail
1
First create a simple rye sourdough. It will take 3 days. After 72 h (feeding your dough every 24 h) you can bake your first bread with the young sourdough of the first generation. You have to use a bit of this young sourdough as a starter for the next sourdough the second generation. This will be the second sourdough. The second sourdough will become more aktive and aromatic.
100% Rye flour type 1150
100% Water
Result
Unkle Fritz Bread
Wheat or rye breads with different flour quantities and sprouted rye.
