I Forster starten with fermentation and via this way wanten to know more about sourdough. As i haven been backing bread , i wanten to switch to a more healthier way of making my OWN Bread.

Charakteristische Eigenschaften

The dough is ligth coloured with a with a soft banana smell. Because i use whole grain wheat you can see the wheats in the dough.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

Zutaten für die Auffrischung

g Whole grain
g Water

ADD 50 gr whole grain

g Whole grain

ADD 50gr water

g Water

Aufarbeitung

1 : mix 100gr Rey fluor with 100ml water 2: next 3 days add Every 12 50gr weath flour and 50 gr water. 3: On day 4 remove half of the dough 4: next 3 days add every 12 hours 50gr weath flour and 50 gr of water

Ergebnis

Already made 2 times pancakes. The rest is pend on making bread.

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Kommentare

Daniel Regent

This dough is a recent creation, based on a few Brooks that i read. One of them is a book by Anita Sumer, which had reference to this website.
My next step is to come and visite the library at Sankt Vith