Âge
8Ans
Couleur
Pays d'origine Slovaquie
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Björn
Depuis 2016
Caractéristiques
My sourdough is still only a couple of months old but once out of the fridge and fed, it can double in volume in 6-8 hours. It smells nicely sour and fruity and is gray-brown in colour, and rather stiff.
Goût et saveur
Recette
Ingrédients de base
- 75g Wholegrain rye flour
- 75g Warm water
Ingrédients pour nourrir le levain
- 75g Wholegrain rye flour
- 75g Warm water
- 75g Wholegrain rye flour
- 75g Cold water
1
If I'm using my sourdough and so want to keep it active, I feed it once a day with 75g of wholegrain rye flour and 75g of warm water and keep it at room temperature.
75g Wholegrain rye flour
75g Warm water
2
If I'm not using my starter for a longer period of time, I keep it in the fridge and feed it once a week with 75g of flour and 75g of cold water.
75g Wholegrain rye flour
75g Cold water
Méthode de travail
1
To start a sourdough culture, I add 75g of wholegrain rye flour and 75g of warm water. I feed the starter every 24 hours with the same quantities, discarding excess sourdough as needed. After about a week, the sourdough is ready (if it doubles or more in size)
75g Wholegrain rye flour
75g Warm water