Perfekter Sauerteig
Alter
8Jahre
Farbe
Ursprungsland Dänemark
Geschmack
und Aroma
Mischung
50%
50%
Flüssigkeit
Mehl
Weitere
Angels Blood
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I've done it a lot before in many versions for both typical ryebreads and wheat breads. I always stopped refreshing my sourdough and started all over Again. Not because it turned bad but just for the fun of trying different recipes. This time I have decided to keep and take care of my Little baby and follow the Development.
Charakteristische Eigenschaften
Perfectly suited for rustic, crusty breas no matter desired dough yield. I primarely use it for Danish versions of baguettes, country style breads, ciabatta, pizza but also a good match in low dosage for sweet soft rolls.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 70g Wheat flour
- 20g Emmer flour
- 10g Whole rye flour, toasted
- 100g Sour milk
Zutaten für die Auffrischung
- 70g Wheat flour
- 20g Emmer flour
- 10g Whole rye flour, toasted
- 100g Water
- 50g Starter
1
Mix the starter with Water and add the dry ingredients. Refresh at least 5 times before using for baking.
70g Wheat flour
20g Emmer flour
10g Whole rye flour, toasted
100g Water
50g Starter
Aufarbeitung
1
Toast the Whole rye flour and cool Down. Mix with other dry ingredients and add the sour milk. Let it ferment in an open jar at room temperature for 24 hours before refreshing.
70g Wheat flour
20g Emmer flour
10g Whole rye flour, toasted
100g Sour milk
Ergebnis
Nordic Farmer Bread
Nordic inspired bread made with rye, wheat, salt, seeds and wheat flakes. Made with 50% sourdough and NO yeast!
