Rick Gistly is becoming a reason to improve my work as a chef. Discipline and also a reliable source to start creating my own sourdough breads. In the future i want to start my own (bakery) cafe with a colleague. Starting as a small local bakery for the neighbourhood and increasing over time.

Charakteristische Eigenschaften

Rick Gistly is a slow riser during the day. During the bulkfermentation on the countertop at roomtemperature it can take up to 8 hours before he is doubled in size. He doesn't work well with premade flour mixes, so give him his own stuff. The perfect mix is always a blend between whole grain rye and wheat flour.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

25g Roggemeel
25g Tarwebloem
10g Starter
50g Water
1tbsp Starter
200g Water
200g Lemaire meel, de gouden engel

Zutaten für die Auffrischung

100g Water
50g Roggemeel
50g Tarwebloem
10g Starter
50ml Water
25g Tarwebloem
25g Roggemeel

Take a clean mason jar or other container and start with organic rye flour and wheat flour preferable from the mill. Add the water and flour to a bowl and mix well untill fully hydrated. Wait for 2 to 3 days to start the fermentation.

100g Water 50g Roggemeel 50g Tarwebloem

Use 10 grams of the starter and mix it with the water. Add the flour and mix well with your hands. Add the starter to a clean jar. Repeat this everyday.

10g Starter 50ml Water 25g Tarwebloem 25g Roggemeel

For a small scaling up just double the recipe.

Aufarbeitung

25g Roggemeel 25g Tarwebloem 10g Starter 50g Water

I'll always mix the water and starter first together and then add the flours. This will me mixed in a clean bowl before finding his place into the sourdough jar, closed of with a cheese cloth.

If making bread, I'll scale up the starter the day before and make sure it is activated around 00.00, 8 - 10 hours before kneading.

1tbsp Starter 200g Water 200g Lemaire meel, de gouden engel

Ergebnis

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