Anders´slash and burn rye mix recipe

Anders´slash and burn rye mix

Prestfoss, Norway
Show on map
Print

Age

9Years
Color

Country of origin Norway

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 3005 sourdoughs
  • 112 countries
  • 2502 cities

Mixture

50%
50%
Liquid Flour Other
Anders´slash and burn rye mix

Preserve your sourdough for the future

Create your own Explore sourdough library

Since 2015

The taste and the feeling in my belly

Characteristics

Sweet and sour smell with the odour of forest and soil

Taste & flavour

Anders´slash and burn rye mix rising shot

Recipe

Starting ingredients

  • 50% Slash and burn rye "svedjerug tvengsberg"
  • 50% Water 37 degrees celsius

Feeding ingredients

1
Keep it in fridge and feed when bubbles are about to die. Take off crust and feed solemly with Slash and burn rye Svedjerug Tvengsberg

Working method

1
Mix the slash and burn rye 50/50 with water and store with wet cloth at 26-30 degrees Celsius til sufficient activity is registered. Repeat 4 times
50% Slash and burn rye "svedjerug tvengsberg" 50% Water 37 degrees celsius

Result

Emmer/Dala Landwheat bread

Rich nutty taste
Anders´slash and burn rye mix Emmer/Dala Landwheat bread second overview

Preserve your sourdough for the future

Create your own Explore sourdough library