The Creature (Mark II)

Name: The Creature (Mark II)
Ingredients: 30% Rye flour (stone ground, eco, great flavour in ferment); 30% Ølandshvede (coarse stone ground, old nordic strain, low yield low protein exceptional flavour) - a good wheat replacement works; 30% Manitoba wheat (eco,and 12-14% protein) or tipo 001; 100ml Water (cold tap or cold boiled kettle). 0.8-1 dl; 30% Rye flour (stone ground, eco, great flavour in ferment); 30% Ølandshvede (coarse stone ground, old nordic strain, low yield low protein exceptional flavour) - a good wheat replacement works; 30% Manitoba wheat (eco,and 12-14% protein) or tipo 001; 100ml Water (cold tap or cold boiled kettle). 0.8-1 dl

Frederiksberg C, Dinamarca

Mostrar no mapa

Impressão

Jeannette Nielsen

Idade

8anos

Cor

País de origem Dinamarca

Taste
& Flavour

no mundo

3005 ЗАКВАСОК
112 países
2502 cidades

Mistura

52%

47%

Líquido Farinha Outro

The Creature (Mark II)

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

desde 2016

I have baked with sourdough for years. This is my best sourdough to date. Flavour and leavening and ease of maintenance. This is the one to keep going ffor me.

Características

The Creature (Mark II) is actually only the same as the old one by name. This one is much better as a sourdough, in terms of taste, easy maintenance and does not spoil and the build up of waste 8alcohol) is minimal over a 24 hr period. So it suits my lfestyle that it is not a demanding creature but effective in flavour and leavening. I let The Creature version 1 die because it was less sucessful.

Viscocity

Sabor

Receita

Ingredientes iniciais

30% Rye flour (stone ground, eco, great flavour in ferment)
30% Ølandshvede (coarse stone ground, old nordic strain, low yield low protein exceptional flavour) - a good wheat replacement works
30% Manitoba wheat (eco,and 12-14% protein) or tipo 001
100ml Water (cold tap or cold boiled kettle). 0.8-1 dl

Ingredientes para alimentar

30% Rye flour (stone ground, eco, great flavour in ferment)
30% Ølandshvede (coarse stone ground, old nordic strain, low yield low protein exceptional flavour) - a good wheat replacement works
30% Manitoba wheat (eco,and 12-14% protein) or tipo 001
100ml Water (cold tap or cold boiled kettle). 0.8-1 dl

Easy feeding method 1) Weekly, pre-mix a small "bucket" of my sourdough flours. 2) Daily: Use simple volume feed method. Equal volume (1 dl) each of a) “old” sourdough b) pre-mixed flours from “bucket” & c) tap or boiled water. This method cuts feeding to 1-2 minutes a day. NB I try to use “discarded” sourdough to flavor baking, so nothing is lost. I use quality, ecological flours

30% Rye flour (stone ground, eco, great flavour in ferment) 30% Ølandshvede (coarse stone ground, old nordic strain, low yield low protein exceptional flavour) - a good wheat replacement works 30% Manitoba wheat (eco,and 12-14% protein) or tipo 001 100ml Water (cold tap or cold boiled kettle). 0.8-1 dl

Método de trabalho

I used the mix described under feeding process and started up this sour.dgh. using equal volume (1 dl) each of a) pre-mixed flours from “bucket” & b) tap or boiled water. Discarded and fed daily for about 14 days but started using it after about 10 days. As this is a good sourdough I have frozen dried flakes of it - dried on baking tray & bakng paper, overnight. So I can reconstitute it.