年龄
11年
颜色
原产国 United Kingdom
Taste
& Flavour
混合物
100%
流体
粉
其他
Rye starter 2013
自2013以来
A new challenge! I had been baking bread since 1978!
特性
Fed with 50% rye flour, 50% bottled water. Started 2013 and fed each week (when in fridge). Taken out of the fridge 3 days before a bake and fed twice a day. It makes beautiful sourdough using 100g rye levain, 420g very strong white flour, 80g khorasan flour, 40g mixed seed, 30g olive oil, 315g water @ 27°C. 4 hours in proofer @ 27°C, 2 hours in banneton, overnight in fridge, 44m @ 220°C
味道
配方
起始配料
- 50% Rye flour
喂养配料
- 50% Rye flour
1
As above
50% Rye flour
制作方法
1
I use Doves Farm organic rye wholemeal flour. I started this in 2013 - 30g rye flour, 30g bottled water. If not using to bake, refresh each week with the same proportion of flour and water and add the same weight from your original starter. When baking refresh twice a day, 3 days before a bake.
50% Rye flour
Result
Sourdough naan
Sourdough coriander naan