Età
8Anni
Colore
Paese di origine Germania
Taste
& Flavour
Miscela
Unknown
Liquido
Farina
Altro
Sau-I
dal 2016
Back in 2018 we lost all good bakeries in my town. Remembering my initial starter experiments I decided to start baking on my own. Soon after a rye sourdough came to life, the one which is referred herein.
Caratteristiche
If fresh, the sourdough gives a great oven spring, bread rolls and bread gets real fluffy. Taste is mild, with a light roasted flavour.
Sapore e aroma
Ricetta
Ingredienti di partenza
- g Rye (type 997)
- g Water
Ingredienti per il rinfresco
- g Water
- g Rye
1
I feed the sourdough once a week or before and after baking. Ingredients are identical to initial setup: 70 grams water, 70 grams rye flour.
2
Add 70 grams water to the sourdough.
g Water
3
Add 70 grams rye flour (type 997) to the sourdough.
g Rye
4
mix thoroughly for even consistency, let it sit in the fridge until next baking.
Metodo di lavorazione
1
Prepare 70 grams of rye flour, german type 997
g Rye (type 997)
2
Prepare 70 grams water, as cold temperature as the faucet will provide
g Water
3
Mix the prepared flour and water to become the starter. After one day mix 70 grams rye flour, 70 grams water and 70 grams of the sourdough startet and mix thoroughly for even consistence. Repeat for 5 days. The discard can be used for baking but won't give a rise.