완벽한 사워도우

혼합물

50%
50%
액체(리퀴드) 밀가루 기타
Wolfgang

Preserve your sourdough for the future

Create your own Explore sourdough library

2019 이후

I love cooking and I wanted to try this

특징

Very active and very smelly sourdough. Only using rye flour but the one directly from the mill is the best. Sometimes, I add a little bit more water when it becomes too solid to handle easy.

맛과 풍미

Wolfgang jar shot
Wolfgang rising shot

레시피

시작하는 원료

  • 50% Rye flour
  • 50% Water

먹이재료

  • 30g Rye flour
  • 30g Undefined
1
I do not preserve a high volume of starter (max 80 gr). After taking part for the bread, I feed the remaining starter the day after bread baking (one day before new bread baking).
30g Rye flour
2
Add tap water at room temperature and mix well.
30g Undefined

작업방식

1
Bio rye flour from the mill
50% Rye flour
2
Tap water
50% Water

Preserve your sourdough for the future

Create your own Explore sourdough library