Âge
7Ans
Couleur
Pays d'origine Macédoine
Taste
& Flavour
Mélange
63%
37%
Liquide
Farine
Autres
Maja
Depuis 2017
I was inspired by all the beautiful breads I saw on instagram. After finding a recipe for the starter that didn't discard a lot of the starter, and while having access to a beautiful nutty rye flour, I decided to try and make a starter. It was successful and i still have the starter.
Caractéristiques
my starter is grey in color, and not very liquidy. it smells pleasantly sour, and like nutty cake.
Goût et saveur
Recette
Ingrédients de base
- 30g Rye flour
- 50g Water
Ingrédients pour nourrir le levain
- 30g Rye flour
- 50g Water
1
I keep the starter in the fridge. When i want to make bread, I take it out and transfer most of it to my discard jar to use in various recipes, like pancakes, crackers and cakes. What is left in the jar is around 1 or 2 tablespoons of starter. I feed it with 30g of rye flour and 50g of filtered water. I leave it at room temperature until tripled and then i use it in bread.
30g Rye flour
50g Water
Méthode de travail
1
my starter is made with rye flour
30g Rye flour
50g Water