혼합물

50%
16%
33%
액체(리퀴드) 밀가루 기타
Old Sally

Preserve your sourdough for the future

Create your own Explore sourdough library

2020 이후

Healthier options, the challenge to make my own bread and to have a starter that will get deeper flavors through time

특징

Deep flavor, not too much acid well balance due the rye flour, it helps a lot to have quality water makes all the difference in the fermentation process hence the final product.

맛과 풍미

Old Sally top shot
Old Sally jar shot
Old Sally front shot
Old Sally rising shot

레시피

시작하는 원료

  • 50% Wheat
  • 25% Rye flour
  • 25% Wholemeal Wheat Flour
  • 100% Voss water
  • 100% Mother

먹이재료

1
Let my starter come to room temp, then mix wheat, whole wheat and rye with the starter then add the water, put it in a fermentation drawer for 14 hours.

작업방식

1
50% wheat flour, the wheat is from Guatemala
50% Wheat
2
25% rye flour
25% Rye flour
3
25% whole wheat flour, milk extra fine, wheat from Guatemala
25% Wholemeal Wheat Flour
4
Water, Voss from Norway
100% Voss water
5
60 grm mother
100% Mother

Result

Guinness sourdough

Instead of water, I used Guinness beer.
Old Sally Guinness sourdough  first overview
Old Sally Guinness sourdough  second overview
Old Sally Guinness sourdough  first slice
Old Sally Guinness sourdough  second slice

Preserve your sourdough for the future

Create your own Explore sourdough library