Età
8Anni
Colore
Paese di origine Danimarca
Taste
& Flavour
Miscela
84%
16%
Liquido
Farina
Altro
Alfred
dal 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.
Caratteristiche
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.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 66% Wheat
- 33% Rye
- 100% Water
Ingredienti per il rinfresco
1
I feed him with 50 g og wheat, 25 g of rye and 75 g of water to 75 g of starter.
Metodo di lavorazione
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.
Commenti
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.