My Hybrid Sourdough recipe

My Hybrid Sourdough

Schmelz, Germany
Show on map
Print

Age

Unknown year
Color

Country of origin Germany

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 3005 sourdoughs
  • 112 countries
  • 2502 cities

Mixture

33%
44%
22%
Liquid Flour Other
My Hybrid Sourdough

Preserve your sourdough for the future

Create your own Explore sourdough library

Since Unknown

The fascination that the sourdough rises and the very good taste of sourdough breads.

Characteristics

It's very difficult to describe the sourdough. It's not too sour, he is suitable for Wheat-Breads like Tartine or strongly Rye Breads.

Taste & flavour

Recipe

Starting ingredients

  • 20g Champagner-rye
  • 20% Wheat t110
  • 30% Water
  • 10g Starter

Feeding ingredients

  • 20g Champagner rye
  • 20g French wheat t110
  • 30g Water
  • 10g Starter
1
Since then I feed the sourdough twice a week like description below.
20g Champagner rye 20g French wheat t110 30g Water 10g Starter

Working method

1
My base Sourdough was a Wheat Starter by Mike Zakowski (thebejkr), which I reveived on a baking class in September 2018.
20g Champagner-rye 20% Wheat t110 30% Water 10g Starter

Preserve your sourdough for the future

Create your own Explore sourdough library