Yaşı
5Yıllık
Rengi
Kaynak ülke Almanya
Lezzet
ve Tat
Karışım
61%
39%
Sıvı
Un
Diğer
Leni
2020 'dan beri
I read an interview with Karl de Smedt in german newspaper DIE ZEIT, where he told about an old Italian tradition of using cow-pats as a base for sourdoughs. When I was on a hike in South Tyrol at the Nemes alpine hut, I collected some pieces of dried cow-pats. Back in Hamburg I started this culture. I use freshly milled whole rye flour from a small organic farm close to Hamburg.
Özellikleri
It's so new. I still have to find out.
Lezzet ve Tat
Tarif
Başlangıç malzemeleri
- 50g Whole Rye Flour
- 50g Cow-pat-water
- 100g Leni
- 50g Water
- 50g Whole Rye Flour
- 25g Leni
- 50g Water
- 50g Whole Rye Flour
- 10g Leni
- 50g Water
- 50g Whole Rye Flour
- 5g Leni
- 50g Water
- 50g Whole Rye Flour
Besleme malzemeleri
- 5g Leni
- 50g Water
- 50g Whole Rye Flour
1
Take 5g of starter. Add 50g of water (40°). Add 50g of freshly milled organic whole rye flour. Mix.
5g Leni
50g Water
50g Whole Rye Flour
2
Let rest until doubled at 28°-30° C (8-12h)
Çalışma yöntemi
1
Collect roughly 75 g of dried cow-pats from the last year. Let soak in 0.4l water for about 24h. Break the structure of the cow-pat from time to time. Filter the liquid through a paper coffee filter. Use 50g at 40° to start the new culture. Add 50g of freshly milled whole rye flour. Mix.
50g Whole Rye Flour
50g Cow-pat-water
2
Let rest for about 18h-24h at 28°-30° C. It should be a least very bubbly but could have doubled.
3
Take 100g of the new starter. Add 50g of organic whole rye flour. Add 50g of water (40°). Mix.
100g Leni
50g Water
50g Whole Rye Flour
4
Let rest until doubled at 28°-30° C (up to 24h)
5
Take 25g of the new starter. Add 50g of organic whole rye flour. Add 50g of water (40°). Mix.
25g Leni
50g Water
50g Whole Rye Flour
6
Let rest until doubled at 28°-30° C (12-24h)
7
Repeat steps 5 and 6. (Feeding ratio of 1:2:2)
8
Take 10g of the new starter. Add 50g of organic whole rye flour. Add 50g of water (40°). Mix.
10g Leni
50g Water
50g Whole Rye Flour
9
Let rest until doubled at 28°-30° C (12-24h)
10
Take 5g of the new starter. Add 50g of organic whole rye flour. Add 50g of water (40°). Mix.
5g Leni
50g Water
50g Whole Rye Flour
11
Let rest until doubled at 28°-30° C (12-24h)
Result
Almrezepte Bauernbrot 80/20 by Lutz Geißler
