Massa mãe perfeita
Idade
7anos
Cor
País de origem Suécia
Taste
& Flavour
Mistura
50%
50%
Líquido
Farinha
Outro
Bengt
desde 2017
To get away from the industrialized food chain we have today.
Características
It is brown to rye gray, It takes about 3 to 6 hrs to be ready I put it in the oven with the oven light on. Last build it was more sour tasting that usually I think it was because of the rye. I use Heritage wheat or rye but this has been only about the last six months and Bengt is about 2 years old
Sabor
Receita
Ingredientes iniciais
- 50% Dalavete flour
- 50% Water
Ingredientes para alimentar
- 50% Dalavete
- 50% Water
1
Take it out of the fridge pour off all but a little in the bottom of the jar, I feed it before I put it back in the fridge. Warm up water to 42 C for amount that I need to bake the bread and then in with freshly milled whole heritage wheat. I have used Heritage rye as well
50% Dalavete
2
warmed up tap water
50% Water
Método de trabalho
1
I feed Bengt with Dalavete an Heritage wheat grown locally fresh milled but I have also feed it with Svedjaråg an Heritage rye
50% Dalavete flour
2
Tap water that has been setting on the counter for over 24 hrs to try and dissipate clorine
50% Water
Result
Kavring
A classic Swedish rye bread with lots of seeds and buckwheat. Good for open face sandwiches
Dalavete and Svedjaråg
80% hydration with 22% freshly milled Dalavete whole wheat, 10% Svedjaråg heritage rye, rest locally milled wheat
