Età
6Anni
Colore
Paese di origine Germania
Taste
& Flavour
Miscela
45%
46%
9%
Liquido
Farina
Altro
Roger
dal 2019
The Internet.
Caratteristiche
The resulting sourdough rye bread I bake the most with my starter has a nice dense, soft, not too moist texture with a mildly sour flavor. The crust is nice and crunchy but too crumbling. The color is rather dark.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 50g Type 1150 rye
- 50ml Water
- 10g Previous
Ingredienti per il rinfresco
- 50g Type 1150 rye
- 50ml Water
- 10g Previous
1
I feed my starter once a week with a single refreshment as I described it above. Before baking, I refresh it 3 times. During the week it lives in a jar in my fridge.
50g Type 1150 rye
50ml Water
10g Previous
Metodo di lavorazione
1
When it comes to feeding and getting the starter going before backing, I use the same procedure. I put 10 grams of the old starter into a jar with 50 ml of hand warm water. then I carefully shake it a little so, that the starter dissolves a bit in the water till it gets cloudy. Next I add 50 grams of type 1150 (german type) Rye flour and mix it with a spoon. Afterward it rest/rises for 6-8 hours.
50g Type 1150 rye
50ml Water
10g Previous
Result
Wheat and Rye mix bread
