Âge
4Ans
Couleur
Pays d'origine France
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Champagne
Depuis 2020
Yeast shortage due to covid lock down.
Caractéristiques
Well, it leavens bread and brioche, innit. Low inoculation, Respectus Panis method. Very nice crust, crumbs, ovenspring, aromas, flavour. I use it with any type of flour,mostly ancient grains.
Goût et saveur
Recette
Ingrédients de base
- 50% Whole Rye Flour
- 50% Water
Ingrédients pour nourrir le levain
- 50% Whole Rye Flour
- 50% Water
1
Take it out of the fridge, let it warm up, add lukewarm water, whip, add Champagner Brot wholemeal rye flour.
50% Whole Rye Flour
50% Water
Méthode de travail
1
Ancient variety rye starter, only ever fed stone milled organic "Brot Champagner" variety rye.
Just boosted once on the very first day with oat bran water. When ripe, it develops amazing exotic fruit aromas and flavours. Ananas, unripe banana, and a hint of mango.
Created mid February this year, I baked the first loaf out of it a mere 4 days into its creation and it turned out to be very nice.
50% Whole Rye Flour
50% Water
2