Età
18Anni
Colore
Paese di origine Svezia
Taste
& Flavour
Miscela
Unknown
Liquido
Farina
Altro
Fjällets rågsura
dal 2006
I liked the taste of sour bread and wanted to try myself.
Caratteristiche
I think my sourdough has a taste of forest, bogland and fresch air. The rye flour is stone coarsely ground rye flour.
Sapore e aroma
Ricetta
Ingredienti di partenza
Ingredienti per il rinfresco
1
Some tablespoons rye flour and som tablespoons water
Metodo di lavorazione
1
Day 1: 100g rye flour, 120g 37gr. water in a jar. In kitchen 24 hours.
Day 2: feed with 100g rye flour, 100gr 37gr. water. in kitchen 24 hours.
Day 3: like the other days
Day 4: ready to bake with!