완벽한 사워도우
나이
5년
색
원산지 Belgium
맛과 풍미
혼합물
50%
50%
액체(리퀴드)
밀가루
기타
Wolfgang
2019 이후
I love cooking and I wanted to try this
특징
Very active and very smelly sourdough. Only using rye flour but the one directly from the mill is the best. Sometimes, I add a little bit more water when it becomes too solid to handle easy.
맛과 풍미
레시피
시작하는 원료
- 50% Rye flour
- 50% Water
먹이재료
- 30g Rye flour
- 30g Undefined
1
I do not preserve a high volume of starter (max 80 gr). After taking part for the bread, I feed the remaining starter the day after bread baking (one day before new bread baking).
30g Rye flour
2
Add tap water at room temperature and mix well.
30g Undefined
작업방식
1
Bio rye flour from the mill
50% Rye flour
2
Tap water
50% Water