Âge
inconnue
Couleur
Pays d'origine Suisse
Taste
& Flavour
Mélange
37%
55%
8%
Liquide
Farine
Autres
Lucor23
Depuis Unknown
I received my starter from a good colleague who received it from her mother at her wedding. It has been her family's sourdough starter for generations. She couldn't tell me how many generations they've had it. He loves pear syrup or molasses and survives a good 4 weeks in the fridge without food. But after 1 day at room temperature and 1 feeding he is ready for use again. It is a rye starter
Caractéristiques
Balanced between yeast bacteria and vinegar bacteria. If you feed him too much, he also likes to escape over the kitchen counter. Tip: Always place in a second, larger container
Goût et saveur
Recette
Ingrédients de base
- 100g Brown flour
- 200g Rey flour
- 250g White flour
- 375g Water
- 8g Salt
- 80g Starter
Ingrédients pour nourrir le levain
1
1 tbsp pear syrup or molasses
1 tbsp wholemeal rye flour
1 - 2 tbsp water (approx. 20 °C)
Méthode de travail
1
Weigh everything
100g Brown flour
200g Rey flour
250g White flour
375g Water
8g Salt
80g Starter
2
Mix everything and let it rise for 12 hours in a fermentation basket
3
Heat the Roman pot with the oven to 250 °C top and bottom heat
4
Bake with the lid closed for 20 minutes at 250°C in the lower third
5
Bake uncovered for 25 minutes at 200°C in the lower third
Result
I try out a lot