Alter
9Jahre
Farbe
Ursprungsland Russland
Geschmack
und Aroma
Mischung
41%
38%
21%
Flüssigkeit
Mehl
Weitere
Zakvasochka
Bewahren Sie Ihren Sauerteig für die Zukunft auf
Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothekseit 2015
Book Richard Bertinet
Charakteristische Eigenschaften
This sourdough is not very whimsical. It has a high acidity, which allows me to bake fine rye bread. It also allows you to get wheat yeast of excellent quality and bread from it.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 50g Rye flour
- 50g Water
- 10g Honey
- 35g Rye
- 35g Water
- 30g Starter
- 35g Rye
- 35g Water
- 30g Starte
- 35g Rye
- 35g Water
- 30g Starter
Zutaten für die Auffrischung
- 100g Rye
- 100g Water
- 10g Starter
1
Take warm water, dilute the starter in it and add flour. Stir and leave for 24 hours.
100g Rye
100g Water
10g Starter
Aufarbeitung
1
I mixed rye flour, water and honey. left this mixture for 24 hours at room temperature. It was summer and the room was about 28 degrees.
50g Rye flour
50g Water
10g Honey
2
Then he took 30g of this mixture and added more water and flour. Left again for 24 hours.
35g Rye
35g Water
30g Starter
3
Again updated the starter in the same way
35g Rye
35g Water
30g Starte
4
Again, I updated the starter in the same way, but left the mixture for 12 hours. And then I fed every 12 hours.
35g Rye
35g Water
30g Starter
5
And on the 7th day, I felt a pleasant smell of flowers, fruits and good acidity.
Alexander MeshcheryakovErgebnis
Rye bread
This bread contains 70% rye flour, whole grain rye flour, fermented malt and honey. Very rich taste and smell.
Ciabatta
Dried Cranberry Wheat Bread
Wheat Bread with Whole Grain Rye Flour
