Mistura

60%
40%
Líquido Farinha Outro
Sea side

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

desde 2017

The taste of industrie made bread made me decide to made my one fully flavour bread every other week for several years now. My starter has developed in a mild flavour.

Características

my starter is a 100% hydration made with 100% Dutch rye flour stone ground by a classic Dutch windmill. my starter smells like banana and white beer. when you taste my starter it is tingly fresh with a nutty bite

Sabor

Sea side top shot
Sea side jar shot
Sea side front shot
Sea side rising shot

Receita

Ingredientes iniciais

  • 100% Raye
  • 100% Water
  • 100% Water
  • 100% Ray
  • 100% Starter

Ingredientes para alimentar

  • 100% Raye flour
  • 100% Water
  • 100% Starter
1
first I dissolve my existing starter in the right amount of cold tap water I then add the rye flour and stir well. Our tap water is of excellent quality filtered in the dunes and has an average pH value
100% Raye flour 100% Water 100% Starter

Método de trabalho

1
A 100% hydration raye flour. Raye flour is at room temperature Tab water is always about 7 degrees centigrade Always stored in the fridge .
100% Raye 100% Water
2
I usually feed my sourdough once every two weeks. I prepare a portion to make about 2 kg of dough which I then let ferment in the refrigerator for 24 hours.
100% Water 100% Ray 100% Starter

Result

Bread

I bake a 75% hydration bread with several kinds of flour. Always locally grown grains traditionall milled by a windmill
Sea side Bread first overview
Sea side Bread second overview
Sea side Bread first slice
Sea side Bread second slice

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

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