Yaşı
6Yıllık
Rengi
Kaynak ülke Romanya
Lezzet
ve Tat
Karışım
50%
50%
Sıvı
Un
Diğer
Evelin Sourdough
2018 'dan beri
The passion for bakery and baked product. From my point of view every baker or bakery should have their own sourdough. It is a real pride of any baker, an emblem and a label of any bakery
Özellikleri
100% Rye liquid sourdough, I use 15% on flour with 2 % salt and 65 % water.
Lezzet ve Tat
Tarif
Başlangıç malzemeleri
- 50g Rye flour
- 50ml Water
Besleme malzemeleri
- 200g Starter
- 100g Rye flour
- 100ml Water
1
use 200 g sourdough and mix it with 100 g Rye Flour and 100 ml water, mix them well using a silicone spatula.
Leave it in a glass jar at room temperature until it doubles his volume.
Store in the fridge
200g Starter
100g Rye flour
100ml Water
Çalışma yöntemi
1
mix 50 g Rye Flour with 50 ml Water using a silicon spatula.
Leave it in a glass jar at room temperature between 24 to 50 hours (depends on room temperature) . Should increase his volume between 20 to 40 %
50g Rye flour
50ml Water
2
Add 50 g Rye Flour and 50 ml Water to the 100 g starter and mix them well using a silicone spatula.
Leave it in a glass jar at room temperature between 24 to 36 hours (depends on room temperature) . Should increase his volume between 40 to 80 %
3
Add 100 g Rye Flour and 100 ml Water to the 200 g starter and mix them well using a silicone spatula.
Leave it in a glass jar at room temperature between 12 to 24 hours (depends on room temperature) . Should increase his volume between 90 to 120 %
4
Remove 200 g of starter and use the remain part of 200 g starter by adding 100 g Rye Flour and 100 ml water, mix them well using a silicone spatula.
Leave it in a glass jar at room temperature a few hours until it doubles his volume. Repeat this step at least 3 more times. After that you can sore it in the fridge
Result
Breads
French baguette
White breads
Grains and seeds breads
Mix of flours (75 % wheat flour and 25 % rye Flour)
