Alter
Unbekannt
Farbe
Ursprungsland Vereinigtes Königreich
Geschmack
und Aroma
Mischung
100%
Flüssigkeit
Mehl
Weitere
Charles
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January 2013
Charakteristische Eigenschaften
Frequently refreshed with different flours (mainly rye, spelt and wheat), it's now almost four years old. Always happy and vigorous, it smells fruity and has a lovely cream colour.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 100g Wholemeal rye flour
- 200g Water
Zutaten für die Auffrischung
1
Aufarbeitung
1
On day 1,use a medium sized plastic bowl with a lid, mix 25g wholemeal rye flour and 50g water, put the lid on and keep at a warm temperature for 24 hours.
100g Wholemeal rye flour
200g Water
2
On day 2, add 25g wholemeal flour and 50g water into the bowl which contains the 75g starter mixture from Day 1, cover and keep at a warm temperature for 24 hours.
3
On day 3, add 25g wholemeal flour and 50g water into the bowl which now contains 150g starter mixture from Day 1 and 2, cover and keep at a warm temperature for 24 hours. At this point, you may already start to see signs of the starter fermenting (small bubbles).
4
On day 4, add 25g wholemeal flour and 50g water into the bowl which now contains 225g starter mixture from Day 1, 2 and 3, cover and keep at a warm temperature for 24 hours.
5
You should now have an active starter that has bubbled up overnight, slightly subsided again and smells fruity.
Ergebnis
Seaweed sourdough
Wheat and polenta sourdough with kombu seaweed
https://www.thebreadshebakes.com/2016/01/seaweed-bread-recipe-sourdough/
