Età
11Anni
Colore
Paese di origine Regno Unito
Taste
& Flavour
Miscela
100%
Liquido
Farina
Altro
Rye starter 2013
dal 2013
A new challenge! I had been baking bread since 1978!
Caratteristiche
Fed with 50% rye flour, 50% bottled water. Started 2013 and fed each week (when in fridge). Taken out of the fridge 3 days before a bake and fed twice a day. It makes beautiful sourdough using 100g rye levain, 420g very strong white flour, 80g khorasan flour, 40g mixed seed, 30g olive oil, 315g water @ 27°C. 4 hours in proofer @ 27°C, 2 hours in banneton, overnight in fridge, 44m @ 220°C
Sapore e aroma
Ricetta
Ingredienti di partenza
- 50% Rye flour
Ingredienti per il rinfresco
- 50% Rye flour
1
As above
50% Rye flour
Metodo di lavorazione
1
I use Doves Farm organic rye wholemeal flour. I started this in 2013 - 30g rye flour, 30g bottled water. If not using to bake, refresh each week with the same proportion of flour and water and add the same weight from your original starter. When baking refresh twice a day, 3 days before a bake.
50% Rye flour
Result
Sourdough naan
Sourdough coriander naan