Pretty tangy with a very good crust and a decent open crumb. Used at 50% hydration it is makes nice big loaf used with a higher protein white flour such as a Canadian bread flour and can also raise to a decent size a loaf of 50% white canadian and 50% rye.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

50% Water
50% Flour

Zutaten für die Auffrischung

150g Water
150g Flour

Remove from fridge 48 before required to use andleave at room temp for 24 hours. Discard 50% and feed with 75g flour and 75g water to bring back to 300g. Leave for 24 hours. Remove 50g to use bake (adding 50g each of water and flour leaving this for 4 hours before using). The starter has another 100g discarded, is made up to 300g again with equal flour and water and returned to fridge.

150g Water 150g Flour

Aufarbeitung

Mixed locally produced white flour with water, sealed in a valved fermentation jar and left to fester. 150g of each.

50% Water 50% Flour

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek