The Creature (Mark II)

Name: The Creature (Mark II)
Ingredients: 30% Rye flour (stone ground, eco, great flavour in ferment); 30% Ølandshvede (coarse stone ground, old nordic strain, low yield low protein exceptional flavour) - a good wheat replacement works; 30% Manitoba wheat (eco,and 12-14% protein) or tipo 001; 100ml Water (cold tap or cold boiled kettle). 0.8-1 dl; 30% Rye flour (stone ground, eco, great flavour in ferment); 30% Ølandshvede (coarse stone ground, old nordic strain, low yield low protein exceptional flavour) - a good wheat replacement works; 30% Manitoba wheat (eco,and 12-14% protein) or tipo 001; 100ml Water (cold tap or cold boiled kettle). 0.8-1 dl

Frederiksberg C, Dänemark

Auf der Karte anzeigen

Drucken

Jeannette Nielsen

Alter

8Jahre

Farbe

Ursprungsland Dänemark

Geschmack
und Aroma

aus der ganzen Welt

3005 sauerteige
112 länder
2502 Städte

Mischung

52%

47%

Flüssigkeit Mehl Weitere

The Creature (Mark II)

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek

seit 2016

I have baked with sourdough for years. This is my best sourdough to date. Flavour and leavening and ease of maintenance. This is the one to keep going ffor me.

Charakteristische Eigenschaften

The Creature (Mark II) is actually only the same as the old one by name. This one is much better as a sourdough, in terms of taste, easy maintenance and does not spoil and the build up of waste 8alcohol) is minimal over a 24 hr period. So it suits my lfestyle that it is not a demanding creature but effective in flavour and leavening. I let The Creature version 1 die because it was less sucessful.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

30% Rye flour (stone ground, eco, great flavour in ferment)
30% Ølandshvede (coarse stone ground, old nordic strain, low yield low protein exceptional flavour) - a good wheat replacement works
30% Manitoba wheat (eco,and 12-14% protein) or tipo 001
100ml Water (cold tap or cold boiled kettle). 0.8-1 dl

Zutaten für die Auffrischung

30% Rye flour (stone ground, eco, great flavour in ferment)
30% Ølandshvede (coarse stone ground, old nordic strain, low yield low protein exceptional flavour) - a good wheat replacement works
30% Manitoba wheat (eco,and 12-14% protein) or tipo 001
100ml Water (cold tap or cold boiled kettle). 0.8-1 dl

Easy feeding method 1) Weekly, pre-mix a small "bucket" of my sourdough flours. 2) Daily: Use simple volume feed method. Equal volume (1 dl) each of a) “old” sourdough b) pre-mixed flours from “bucket” & c) tap or boiled water. This method cuts feeding to 1-2 minutes a day. NB I try to use “discarded” sourdough to flavor baking, so nothing is lost. I use quality, ecological flours

30% Rye flour (stone ground, eco, great flavour in ferment) 30% Ølandshvede (coarse stone ground, old nordic strain, low yield low protein exceptional flavour) - a good wheat replacement works 30% Manitoba wheat (eco,and 12-14% protein) or tipo 001 100ml Water (cold tap or cold boiled kettle). 0.8-1 dl

Aufarbeitung

I used the mix described under feeding process and started up this sour.dgh. using equal volume (1 dl) each of a) pre-mixed flours from “bucket” & b) tap or boiled water. Discarded and fed daily for about 14 days but started using it after about 10 days. As this is a good sourdough I have frozen dried flakes of it - dried on baking tray & bakng paper, overnight. So I can reconstitute it.