2016 PM3-Rogge recipe

2016 PM3-Rogge

Oudheusden, Hollanda

Karışım

50%
50%
Sıvı Un Diğer
2016 PM3-Rogge

Ekşi mayanızı yarınlar için saklayın.

Ekşi mayanızı ekleyin Kütüphaneyi keşfedin

2016 'dan beri

I love bread...

Özellikleri

It is a dry and very calm sourdough, Perfectjy to mix with a wheat-sourdough in a mixed-bread

Lezzet ve Tat

Tarif

Başlangıç malzemeleri

  • 50% Water
  • 50% Whole Rye Flour
  • 50% Water
  • 50% Whole Rye Flour
  • 50% Water
  • 50% Whole Rye Flour
  • 50% Water
  • 50% Whole Rye Flour
  • 50% Water
  • 50% Whole Rye Flour
  • 50% Whole Rye Flour
  • 50% Water

Besleme malzemeleri

  • % Whole Rye Flour
1
Throw away half, and feed 1 part sourdough with 1 part water and 1 part whole rye flour. Stir and let ferment fot 3-5 hours, then back in the fridge (or start baking)
% Whole Rye Flour

Çalışma yöntemi

1
Day 1: Mix 50 gr whole rye and 50 gr water. Stir and let ferment.
50% Water 50% Whole Rye Flour
2
Day 2: Add 50 gr whole rye and 50 gr water. Stir and let ferment.
50% Water 50% Whole Rye Flour
3
Day 3: Throw away half and repeat day 2.
50% Water 50% Whole Rye Flour
4
Day 4: Repeat day 2
50% Water 50% Whole Rye Flour
5
Day 5: Repeat day 2.
50% Water 50% Whole Rye Flour
6
Day 6: feed again and let it ferment till the volume is two times standard. Now the sourdough is ready for baking. Keep the sourdough in the fridge and feed every week or before baking
50% Whole Rye Flour 50% Water

Ekşi mayanızı yarınlar için saklayın.

Ekşi mayanızı ekleyin Kütüphaneyi keşfedin