Karışım
50%
50%
Sıvı
Un
Diğer
Jack
2018 'dan beri
I found so many possibilities for me to create good-quality, digestive, nutritional bread. I was so excited to start making something different, so I started to learn and experiment, exploring new techniques, make own mistakes and grow as a baker.
Özellikleri
Jack has irregular holes, fermented very quickly. My favorite Danish rugbrød whit this starter is always amazing, with beautiful texture and incredible aroma, the dough is ready to bake after just 3 hours. If I want a more sour taste I left it to ferment for another 3-8 hours. My starter has a very sweet smell.
Lezzet ve Tat
Tarif
Başlangıç malzemeleri
- 100% Whole Rye Flour
- 100% Water
Besleme malzemeleri
- 20g Satrter
- 30g Whole Rye Flour
- 30g Water
1
First feeding: after about 24 hours I discard all except 20 g and feed with 30 g of flour and 30 g of water. Then I feed Jack 2 times a day.
20g Satrter
30g Whole Rye Flour
30g Water
Çalışma yöntemi
1
Jack has a unique sweet aroma and irregular holes, which make my bread so special and tasteful. I started with melon yeast water + flour and then feeding with plain water and whole rye flour.
100% Whole Rye Flour
100% Water