We were already active in some home fermenting projects like kefir and lacto vegetables. This sparked our interest in learning more about fermentation and trying. So we ended up giving a starter a go. Firstly without succes. During the first COVID-19 wave we gave it another shot, now more successful! We've been baking weekly all year.

Charakteristische Eigenschaften

sweet, nutty, thick

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

100% Whole grain rye flour
100% Water

Zutaten für die Auffrischung

When not baking we feed it 1-2 a week with 50 grams of rye and 50 grams of water. Pre baking we take bliblablu out of the fridge and feed it with the same proportions, when it's cold we let it rise in a warm place (oven, with only the light on)

Aufarbeitung

30 grams of rye flour and 30 grams of water mixed together and let it sit at room temperature.

100% Whole grain rye flour 100% Water

After a day discard half, and continue with step 1.do this until you get a bubbly starter that doubles in size whitin 2-8 hours after feeding.

Ergebnis

Bas Snijders

Mostly breads, pizza and occasional pancakes from the scraps

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek