Alter
8Jahre
Farbe
Ursprungsland Vereinigte Staaten
Geschmack
und Aroma
Mischung
50%
50%
Flüssigkeit
Mehl
Weitere
Nickel-dime rye
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personal challenge to bake better bread and to recreate breads I ate in Germany. Very satisfying to bake bread as good if not better for a lot less money than I can buy at bakeries.
Charakteristische Eigenschaften
Pleasant tang and nuttiness. Very active, rises dough nicely so far. Nickel dime refers to my telephone area code, 510.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 100% Dark rye flour
- 100% Water
Zutaten für die Auffrischung
1
I feed it whenever I need to bake a loaf which is usually twice a week. I use cold water from the tap and let it sit at room temperature until it is bubbly and rises, then refrigerate it. 20C is an average temperature, not something I strive for. I feed it 1:2:2, 2 ounces starter to 4 ounces each flour and water.
Aufarbeitung
1
Usually it exists as a 10 ounce batch in the refrigerator, 100% hydration, equal parts by weight flour and water.
100% Dark rye flour
100% Water
Ergebnis
A couple of bakes
So far it's a variety of different breads.
Kommentare
Baking bread is satisfying but baking bread from my own sourdough culture is almost magical.