Età
4Anni
Colore
Paese di origine Francia
Taste
& Flavour
Miscela
50%
50%
Liquido
Farina
Altro
Pouik
dal 2020
I was unemployed, with a lot of time in my hands, and i just bought a book about baking (with and without sourdough). Starting as a challenge, I want to keep doing it for as long as I can!
Caratteristiche
My sourdough rises slowly over the first 6 hours, then deflates until the next feeding. It smells sour, a bit like vinegar.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 25g Water
- 25g Whole Rye Flour
- 25g Water
- 25g Whole Rye Flour
- 25g Water
- 25g Whole Rye Flour
- 25g Water
- 25g Whole Rye Flour
Ingredienti per il rinfresco
- 50% Water
- 50% Flour
1
I feed my sourdough every day, adding half the weight of the sourdough in water, half of it in flour. I use mainly wholemeal wheat flour, except on baking day, where I use whole rye flour or bran flour
50% Water
50% Flour
Metodo di lavorazione
1
Whisk together the water and the flour, let it rest for a day
25g Water
25g Whole Rye Flour
2
Add the water and the flour, whisk it together, wait for a day
25g Water
25g Whole Rye Flour
3
Discard half of the sourdough, whisk in the flour and the water. Wait for another day
25g Water
25g Whole Rye Flour
4
The sourdough should start to be bubbling. Discard hald of the sourdough, whisk in the water and the flour. Repeat until day 7. Your sourdough should be lively and smell sour and good! Start feeding and using it!
25g Water
25g Whole Rye Flour
Result
Bread
I usually mix 2 or 3 flours (wholemeal wheat, buckwheat, wheat, chestnut), grains/seeds (poppy, sesame,sunflower...)