I use natural mineral water. This water comes straight from a very clean source. It is a water that springs from stones. This water has never seen chlorine.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

100% Rye
100% Water
5% Honey

Zutaten für die Auffrischung

95% Wheat
5% Rye
40% Water
20% Starter

Almost all my recipes are made with "levain dur". My production is large. I need a lot of sourdough a day. I make my levain with the help of a petrin spirale. I put all the ingredients and mix at slow speed for 8 minutes.

95% Wheat 5% Rye 40% Water 20% Starter

Put the dough in a box, cover with plastic, leave at room temperature for 1 hour and then store at 6 degrees celsius for 12h.

Aufarbeitung

This sourdough was started with only rye, warm water and honey. After 48 hours the fermentation began. I fed with wheat in intervals of 12h and 6h for 5 days. That was 4 years ago. ;-)

100% Rye 100% Water 5% Honey

Made this sourdough

FERNANDO VIDO

Ergebnis

Pain au levain

The simple recipe. Only flour, water, malt, salt and my levain dur (30%). 75% hydration.

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