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원산지 Netherlands
맛과 풍미
혼합물
89%
10%
1%
액체(리퀴드)
밀가루
기타
Rick Gistly
2024 이후
Rick Gistly is becoming a reason to improve my work as a chef. Discipline and also a reliable source to start creating my own sourdough breads. In the future i want to start my own (bakery) cafe with a colleague. Starting as a small local bakery for the neighbourhood and increasing over time.
특징
Rick Gistly is a slow riser during the day. During the bulkfermentation on the countertop at roomtemperature it can take up to 8 hours before he is doubled in size. He doesn't work well with premade flour mixes, so give him his own stuff. The perfect mix is always a blend between whole grain rye and wheat flour.
맛과 풍미
레시피
시작하는 원료
- 25g Roggemeel
- 25g Tarwebloem
- 10g Starter
- 50g Water
- 1tbsp Starter
- 200g Water
- 200g Lemaire meel, de gouden engel
먹이재료
- 100g Water
- 50g Roggemeel
- 50g Tarwebloem
- 10g Starter
- 50ml Water
- 25g Tarwebloem
- 25g Roggemeel
1
Take a clean mason jar or other container and start with organic rye flour and wheat flour preferable from the mill. Add the water and flour to a bowl and mix well untill fully hydrated.
Wait for 2 to 3 days to start the fermentation.
100g Water
50g Roggemeel
50g Tarwebloem
2
Use 10 grams of the starter and mix it with the water. Add the flour and mix well with your hands. Add the starter to a clean jar. Repeat this everyday.
10g Starter
50ml Water
25g Tarwebloem
25g Roggemeel
3
For a small scaling up just double the recipe.
작업방식
1
25g Roggemeel
25g Tarwebloem
10g Starter
50g Water
2
I'll always mix the water and starter first together and then add the flours. This will me mixed in a clean bowl before finding his place into the sourdough jar, closed of with a cheese cloth.
3
If making bread, I'll scale up the starter the day before and make sure it is activated around 00.00, 8 - 10 hours before kneading.
1tbsp Starter
200g Water
200g Lemaire meel, de gouden engel