My Hybrid Sourdough recipe

My Hybrid Sourdough

Schmelz, Germania

Miscela

33%
44%
22%
Liquido Farina Altro
My Hybrid Sourdough

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dal Unknown

The fascination that the sourdough rises and the very good taste of sourdough breads.

Caratteristiche

It's very difficult to describe the sourdough. It's not too sour, he is suitable for Wheat-Breads like Tartine or strongly Rye Breads.

Sapore e aroma

Ricetta

Ingredienti di partenza

  • 20g Champagner-rye
  • 20% Wheat t110
  • 30% Water
  • 10g Starter

Ingredienti per il rinfresco

  • 20g Champagner rye
  • 20g French wheat t110
  • 30g Water
  • 10g Starter
1
Since then I feed the sourdough twice a week like description below.
20g Champagner rye 20g French wheat t110 30g Water 10g Starter

Metodo di lavorazione

1
My base Sourdough was a Wheat Starter by Mike Zakowski (thebejkr), which I reveived on a baking class in September 2018.
20g Champagner-rye 20% Wheat t110 30% Water 10g Starter

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