Jesus recipe

Jesus

Berlin, Alemanha
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Impressão
Massa mãe perfeita

Idade

7anos
Cor

País de origem Alemanha

Taste
& Flavour

Ásia
Austrália
Antártica
África
Europa
América do Norte
América do Sul

no mundo

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Mistura

50%
50%
Líquido Farinha Outro
Jesus

Preserve sua Fermentação Natural para o futuro

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desde 2017

Sadly my "old" died when he dropped with the jar. The new one is named Jesus as I always keep a little amount of dried starter that happily rises again and again ;)

Características

Intense, fruity smell and flavor. Used to bake either 100% Organic Rye bread (type 630) or a mix with wheat (550 to 1050) and spelt.

Sabor

Jesus top shot
Jesus jar shot
Jesus front shot
Jesus rising shot

Receita

Ingredientes iniciais

  • 100g Rye 1150
  • 100g Water

Ingredientes para alimentar

  • 10g Jesus
  • 50g Organic rye 630
  • 50g Tab water
1
As my starter is kept in the fridge and used directly from there, I only feed once per month or so.
10g Jesus 50g Organic rye 630 50g Tab water

Método de trabalho

1
100% hydration Rye Sourdough, about one year old
100g Rye 1150 100g Water

Result

Pure Rye 1150, hydration 70%

Typical German Rye-Bread, very chewy (in the best sence of course), moist, yet fluffy texture. 24 hours proofing.
Jesus Pure Rye 1150, hydration 70% first overview
Jesus Pure Rye 1150, hydration 70% second overview
Jesus Pure Rye 1150, hydration 70% first slice
Jesus Pure Rye 1150, hydration 70% second slice

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library