혼합물

84%
16%
액체(리퀴드) 밀가루 기타
Alfred

Preserve your sourdough for the future

Create your own Explore sourdough library

2016 이후

I needed a great challenge, so I started baking with sourdough, just to see if I could. I stopped running marathons and needed a new thing to be good at.

특징

Strong and bold, when baking. Light in color. 2 parts wheat, 1 part rye, so I use it for both rye bread and wheat bread.

맛과 풍미

Alfred top shot
Alfred jar shot
Alfred front shot
Alfred rising shot

레시피

시작하는 원료

  • 66% Wheat
  • 33% Rye
  • 100% Water

먹이재료

1
I feed him with 50 g og wheat, 25 g of rye and 75 g of water to 75 g of starter.

작업방식

1
My sourdough is a mix of wheat and rye, 2/3 to 1/3. I feed it once a week and keep it in the fridge, when not baking. I started my sourdough in October 2016, feeding it twice a day, until it was ready for baking within 8 days.
66% Wheat 33% Rye 100% Water

Result

Sourdoug bread

I mainly bake round loaves in my Dutch oven, but also rye bread for open sandwiches and baguettes.
Alfred Sourdoug bread first overview
Alfred Sourdoug bread second overview
Alfred Sourdoug bread first slice
Alfred Sourdoug bread second slice

Preserve your sourdough for the future

Create your own Explore sourdough library

의견

I hope to learn a lot more about sourdough and higher hydration in the future. - Also baking sweet cakes with sourdough would be a welcoming challenge for me.