Alter
14Jahre
Farbe
Ursprungsland Niederlande
Geschmack
und Aroma
Mischung
Unbekannt
Flüssigkeit
Mehl
Weitere
greek yogurt
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Looking for a new challange, trying to understand what all the mystery was about, and finding out it is so easy.
Charakteristische Eigenschaften
The starter is just like me. Sometimes concentrated and very precise, sometimes tired and sloppy. However the starter always works well when making bread, and I've never found any errors in my bread regarding inconsequent feeding schemes or the like.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- % Rye flour
Zutaten für die Auffrischung
1
At first I was very autistic about my starter, but no we became big friends. Sometimes I see my friends a lot, sometimes I don't see them for a week or two. Same with my starter. When on holiday the starter stays in the fridge for over a month sometimes. I get it alive and bubbly in a few refreshments without problems
Aufarbeitung
1
I use freshly milled whole rye flour to start my sourdough process en gradually start adding french T65 flour to it during the first week. I keep it on my kitchen boiler where it is about 30 degrees. I keep it @ 100% hydratation. Liquid is just normal tapwater.
% Rye flour
Ergebnis
bread
Just bread made with whatever flour I get my hands on. Wheat, wholewheat, rye, einkorn
Kommentare
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