Yaşı
5Yıllık
Rengi
Kaynak ülke Belçika
Lezzet
ve Tat
Karışım
67%
26%
7%
Sıvı
Un
Diğer
Panne 1
2019 'dan beri
I was suite unsatisfied with the taste of the standard loaf of bread
Özellikleri
The sourdough give a very distinctive flavour to the bread - very light sourly but not domination -- when I use the sourdough the ph is arount 4.2. The sourdough gives a very fresh fruity smell.
Lezzet ve Tat
Tarif
Başlangıç malzemeleri
- 50g 50% rye flower
- 50g Water
- 10g Artisanal beekepers honey
- 110g Base
- 220g Rye flower
- 220g Water
- 100g First refreshment
- 100g Rye flower
- 100g Water
- 100g First refreshment
- 100g Rye flower
- 100g Water
- 100g Second refreshment
- 100g Water
- 100g Reye
Besleme malzemeleri
1
I use hermetically seald glass jars - cleaned and rinsed out with hot water - I take 10% of the existing starter and feed as follows accourding to the type of starter:
rye : 10% previous starter 100% rye 120 % water
liquid wheat: 10% previous starter 100% water 100% wheat
hard starter = 10% previous - same amount of water and double amount of flour
2
when starting in order to bake - I add 5% honey in the first refreshement and do in total d-three refreshments before mixing it in the dough
Çalışma yöntemi
1
I set up the sourdough a couple of years ago in my house near the coast and in a dune area. I started with rye flour and after a while also redirected part of the rye sourdough with standard wheat flour. I use now three sourdough - standard rye / liquid flour / hard flour.
50g 50% rye flower
50g Water
10g Artisanal beekepers honey
2
first refreshment
110g Base
220g Rye flower
220g Water
3
second refreshment -- keep 100 gr of first refreshment and continue - keep temp below 25° C - measure pH
100g First refreshment
100g Rye flower
100g Water
4
second refreshment - keep 100 gr of first refreshment - keep temp below 25° C - measure pH
100g First refreshment
100g Rye flower
100g Water
5
third refreshment -- keep 100 gr of second refreshment - temp not above 25*C
measur pH -- normally already well below 5 - after one day the pH was around 4.3
from this basis I started making other starters with ordinary wheat flower T65/ T80
100g Second refreshment
100g Water
100g Reye