The passion for bakery and baked product. From my point of view every baker or bakery should have their own sourdough. It is a real pride of any baker, an emblem and a label of any bakery

Charakteristische Eigenschaften

100% Rye liquid sourdough, I use 15% on flour with 2 % salt and 65 % water.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

50g Rye flour
50ml Water

Zutaten für die Auffrischung

200g Starter
100g Rye flour
100ml Water

use 200 g sourdough and mix it with 100 g Rye Flour and 100 ml water, mix them well using a silicone spatula. Leave it in a glass jar at room temperature until it doubles his volume. Store in the fridge

200g Starter 100g Rye flour 100ml Water

Aufarbeitung

mix 50 g Rye Flour with 50 ml Water using a silicon spatula. Leave it in a glass jar at room temperature between 24 to 50 hours (depends on room temperature) . Should increase his volume between 20 to 40 %

50g Rye flour 50ml Water

Add 50 g Rye Flour and 50 ml Water to the 100 g starter and mix them well using a silicone spatula. Leave it in a glass jar at room temperature between 24 to 36 hours (depends on room temperature) . Should increase his volume between 40 to 80 %

Add 100 g Rye Flour and 100 ml Water to the 200 g starter and mix them well using a silicone spatula. Leave it in a glass jar at room temperature between 12 to 24 hours (depends on room temperature) . Should increase his volume between 90 to 120 %

Remove 200 g of starter and use the remain part of 200 g starter by adding 100 g Rye Flour and 100 ml water, mix them well using a silicone spatula. Leave it in a glass jar at room temperature a few hours until it doubles his volume. Repeat this step at least 3 more times. After that you can sore it in the fridge

Ergebnis

Breads

French baguette White breads Grains and seeds breads Mix of flours (75 % wheat flour and 25 % rye Flour)

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