나이
15년
색
원산지 Germany
맛과 풍미
혼합물
48%
47%
4%
액체(리퀴드)
밀가루
기타
Roggensauer
2009 이후
I worked 12-16 hours a day in laboratory and with computers. So I decided to do something that really matters: baking.
특징
strong and powerful, moderate sourness, smells a little bit like dark honey
맛과 풍미
레시피
시작하는 원료
- 100% Rye flour type 1370
- 100% Water
- 10% Starter
먹이재료
1
Mix flour, water and starter together. Let proof for 6-8 hours at 28-30°C.
작업방식
1
Mix flour, water and starter together. Let proof for 6-8 hours at 28-30°C.
100% Rye flour type 1370
100% Water
10% Starter
Result
100% rye bread
Flour, Water, Salt - nothing more
made with "Salzsauer-Führung" (2% salt in the sourdough)
