Perfekter Sauerteig
Alter
16Jahre
Farbe
Ursprungsland Vereinigte Staaten
Geschmack
und Aroma
Mischung
50%
50%
Flüssigkeit
Mehl
Weitere
Mike's Rye
Bewahren Sie Ihren Sauerteig für die Zukunft auf
Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothekseit 2009
I was using Peter Reinhardt books at the time and started experimenting.
Charakteristische Eigenschaften
This is a rye starter made from freshly milled whole rye flour.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 50% Rye flour
- 50% Spring water
- 50% Rye flour
- 50% Spring water
Zutaten für die Auffrischung
- 50% Fresh rye flour
- 50% Spring water
- 50% Fine Rye Flour
- 50% Spring water
1
I discard about 1/2 and then add two ounces each of flour and water.
50% Fresh rye flour
50% Spring water
2
Allow it an hour or so at room temperature before returning it to the refrigerator.
50% Fine Rye Flour
50% Spring water
Aufarbeitung
1
I mill my own Rye flour from organic Rye berries. It is kept refrigerated until used or fed. I feed it at least once a week.
50% Rye flour
50% Spring water
2
A day or so before baking, remove it from the refrigerator, feed it and let it rise. Do this 2-3 times.
50% Rye flour
50% Spring water
Ergebnis
Various breads
Raisin and Walnut Sourdough Rye, deli Rye, Cinnamon raisin sourdough or any interesting rye recipe I come across.
Kommentare
My culture does not produce a strong flavor but it is nice.