Rye sourdough recipe

Rye sourdough

Oudenaarde, Belgium

混合物

48%
47%
4%
流体 其他
Rye sourdough

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自2011以来

My first reason was to use a narural product to preserve the bread. No more fat and powders. I very quick discovered the power that lies in using sourdough. Preserving, proofing and being able to add a whole new palette of flavours to the bread are now what I use sourdough for.

特性

Very fesch somewhat citric in the nose, light acid by blocking the fermentation after 3 hours. Used for both preserving bread and proofing dough.

味道

配方

起始配料

  • 1000g Rye flour
  • 1000g Water
  • 100g Starter

喂养配料

  • 100g Starter
  • 1000g Water
  • 1000g Rye flour
1
Mixing starter with rye flour and water
100g Starter 1000g Water 1000g Rye flour

制作方法

1
Mixing sourdough starter provided by the mill with rye flour and water
1000g Rye flour 1000g Water 100g Starter

保存您的酸面团,以备将来使用。

Create your own Explore sourdough library