Âge
10Ans
Couleur
Pays d'origine Allemagne
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Rye Starter
Depuis 2014
Bread was expensive in the posh bakery near my house and I wanted to try to do it myself.
Caractéristiques
My starter is now really reliable. It makes a nice well risen loaf that is chewy and slightly sour.
Goût et saveur
Recette
Ingrédients de base
- 50% Rye flour
- 50% Water
Ingrédients pour nourrir le levain
- 50% Rye
- 50% Water
1
Usually I pour all of my starter out to make a leven to bake bread. The parts of the starter that cling to the jar I leave in and then add equal masses of water and flour.
50% Rye
50% Water
Méthode de travail
1
I mix together equal masses of water and flour and then keep it in the fridge. I feed it around once a week.
50% Rye flour
50% Water