Perfekter Sauerteig
Alter
4Jahre
Farbe
Ursprungsland Russland
Geschmack
und Aroma
Mischung
58%
42%
Flüssigkeit
Mehl
Weitere
Astrakhan Frontier
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Astrakhan history and Astrakhan frontier
Charakteristische Eigenschaften
Sourdough fermented with Astrakhan honey
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 20g Rye
- 20ml Boiled water
- 7g Astrakhan honey (miel)
- 40g Rye
- 35ml Boiled water
- 10g Astrakhan honey (miel)
- 10g Astrakhan honey (miel)
Zutaten für die Auffrischung
- 40g Rye
- 35ml Boiled water
- 10g Astrakhan honey (miel)
- 80g Rye
- 75ml Boiled water
- 100g Wheat flour
- 90ml Boiled water
- 100g Wheat flour
- 40ml Boiled water
- 150g Wheat flour
- 20ml Boiled water
- 200g Starter
- 100g Wheat flour
- 60g Boiled water
- 50g Starter
- 100g Wheat flour
- 70g Boiled water
1
Mix
40g Rye
35ml Boiled water
10g Astrakhan honey (miel)
2
Mix
80g Rye
75ml Boiled water
3
Mix
100g Wheat flour
90ml Boiled water
4
Create and create
100g Wheat flour
40ml Boiled water
5
The bread sourdough is formed very active. Feeding time is 12 hours. In the first stages, bacteria show weakness. We need to change the density of the bread leaven. The liquid leaven forms a thicker leaven. It's necessary if we want to get active yeast.
150g Wheat flour
20ml Boiled water
6
Your yeast shouldn't fall off. It must always be lush. Even if it's starving. If the leaven falls, make it thick.
Also pay attention to the flour. In Russia, the flour is of poor quality.
200g Starter
100g Wheat flour
60g Boiled water
7
Your yeast shouldn't fall off. It must always be lush. Even if it's starving. If the leaven falls, make it thick.
Also pay attention to the flour. In Russia, the flour is of poor quality.
If the yeast falls heavily and becomes very sour. You have to mix
50g Starter
100g Wheat flour
70g Boiled water
Aufarbeitung
1
Mix the ingredients in a glass jar. Leave for 24 hours in a warm place (temperature 24-30 °C).
20g Rye
20ml Boiled water
2
Astrakhan honey (Miel). Honey was produced in the Astrakhan forest-steppe on the bank of the Volga River.
7g Astrakhan honey (miel)
3
After 24 hours add rye flour, water, Astrakhan honey.
The sourdough is created on rye flour.
40g Rye
35ml Boiled water
10g Astrakhan honey (miel)
4
In the next phase, you may need another 10 grams of honey. It depends on your taste and fermentation.
10g Astrakhan honey (miel)
Ergebnis
Bread
Bread was cooked for 100 gr. of sourdough and 1 gr. of dry yeast.
Bread
Bread was cooked for 100 gr. of sourdough
