My Hybrid Sourdough recipe

My Hybrid Sourdough

Schmelz, Germany

혼합물

33%
44%
22%
액체(리퀴드) 밀가루 기타
My Hybrid Sourdough

Preserve your sourdough for the future

Create your own Explore sourdough library

Unknown 이후

The fascination that the sourdough rises and the very good taste of sourdough breads.

특징

It's very difficult to describe the sourdough. It's not too sour, he is suitable for Wheat-Breads like Tartine or strongly Rye Breads.

맛과 풍미

레시피

시작하는 원료

  • 20g Champagner-rye
  • 20% Wheat t110
  • 30% Water
  • 10g Starter

먹이재료

  • 20g Champagner rye
  • 20g French wheat t110
  • 30g Water
  • 10g Starter
1
Since then I feed the sourdough twice a week like description below.
20g Champagner rye 20g French wheat t110 30g Water 10g Starter

작업방식

1
My base Sourdough was a Wheat Starter by Mike Zakowski (thebejkr), which I reveived on a baking class in September 2018.
20g Champagner-rye 20% Wheat t110 30% Water 10g Starter

Preserve your sourdough for the future

Create your own Explore sourdough library