Alter
4Jahre
Farbe
Ursprungsland Frankreich
Geschmack
und Aroma
Mischung
50%
50%
Flüssigkeit
Mehl
Weitere
Pouik
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I was unemployed, with a lot of time in my hands, and i just bought a book about baking (with and without sourdough). Starting as a challenge, I want to keep doing it for as long as I can!
Charakteristische Eigenschaften
My sourdough rises slowly over the first 6 hours, then deflates until the next feeding. It smells sour, a bit like vinegar.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 25g Water
- 25g Whole Rye Flour
- 25g Water
- 25g Whole Rye Flour
- 25g Water
- 25g Whole Rye Flour
- 25g Water
- 25g Whole Rye Flour
Zutaten für die Auffrischung
- 50% Water
- 50% Flour
1
I feed my sourdough every day, adding half the weight of the sourdough in water, half of it in flour. I use mainly wholemeal wheat flour, except on baking day, where I use whole rye flour or bran flour
50% Water
50% Flour
Aufarbeitung
1
Whisk together the water and the flour, let it rest for a day
25g Water
25g Whole Rye Flour
2
Add the water and the flour, whisk it together, wait for a day
25g Water
25g Whole Rye Flour
3
Discard half of the sourdough, whisk in the flour and the water. Wait for another day
25g Water
25g Whole Rye Flour
4
The sourdough should start to be bubbling. Discard hald of the sourdough, whisk in the water and the flour. Repeat until day 7. Your sourdough should be lively and smell sour and good! Start feeding and using it!
25g Water
25g Whole Rye Flour
Ergebnis
Bread
I usually mix 2 or 3 flours (wholemeal wheat, buckwheat, wheat, chestnut), grains/seeds (poppy, sesame,sunflower...)