Âge
6Ans
Couleur
Pays d'origine Russie
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Olivia2018
Depuis 2018
It was one blog i had been reading for a while, mylifeinsourdough. It inspired me. And i appreciate it a lot.
Caractéristiques
It is fair enough that my sourdough starter is a very strong lady. She has a beautiful sourness in her taste and the smell is quite acidic, which I like. The rye makes the taste a bit nutty but even though it is not very liquid in the beginning of the feeding process, it becomes wet when it gets to the third day of being left alone.
Goût et saveur
Recette
Ingrédients de base
- 100g Water
- 70g Rye flour
- 30g Wheat flour
Ingrédients pour nourrir le levain
- 25g Starter
- 100g Tap water
- 70g Rye flour
- 30g Wheat flour
1
To 25 g of starter
25g Starter
2
I add 100 grams of water, mix it a
100g Tap water
3
then add 70g of rye flour,
70g Rye flour
4
30g of wheat whole grain wheat flour. Mix it and put it on the shelf
30g Wheat flour
Méthode de travail
1
Add 100 g of water
100g Water
2
60g rye flour
70g Rye flour
3
Add whole grain wheat flour and mix it carefully
30g Wheat flour
4
Result
Bread
I make different rye and wheat bread
