Idade
5anos
Cor
País de origem Reino Unido
Taste
& Flavour
Mistura
33%
33%
33%
Líquido
Farinha
Outro
George II
desde 2019
Started my fermentation journey with kefir and sauerkraut. Sourdough was the next step
Características
It’s very thick and dark. You can smell the fermented flour. It’s sour.
Sabor
Receita
Ingredientes iniciais
- 10g Starter
- 10g Wholemeal flour (any grain)
- 10g Water
Ingredientes para alimentar
- 10g Starter
- 10g Dark rye
- 10g Water
1
1/1/1 water/dark rye/starter. 10g/10g/10g
Keep the minimum Amir of starter so there are no discard. Everyone I want to bake, take the starter out, feed 10g of it and put back to fridge. Feed the rest so I achieve the amount I need for my baking.
10g Starter
10g Dark rye
10g Water
Método de trabalho
1
My starter is a dark rye starter 1/1/1. It’s kept in the fridge, 30g, feed only when I want to bake a loaf (usually every two weeks). I do retarded method and an relaxed about the process. Sometimes both part of fermentation is done in the fridge. I only use wholemeal/grain. Sometimes I use VWG and my stand mixer, when in rush. Always 80-90%hydration.
10g Starter
10g Wholemeal flour (any grain)
10g Water