Alter
5Jahre
Farbe
Ursprungsland Vereinigte Staaten
Geschmack
und Aroma
Mischung
100%
Flüssigkeit
Mehl
Weitere
Henry
Bewahren Sie Ihren Sauerteig für die Zukunft auf
Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothekseit 2019
I always baked yeasted breads growing up and wanted to try sourdough long ferments.
Charakteristische Eigenschaften
Its very sweet smelling, and sour in flavor. I never use more than 5% rye in my breads because with the starter , it is very sour.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 50g Fresh milled dark rye
- 50g Filtered water
Zutaten für die Auffrischung
1
I take 10g starter and add 50g of each rye and filtered water to feed the starter
Aufarbeitung
1
Henry is a rye starter with 100% hydration.
I fresh mill my rye berries that are in my freezer. Its hot here in california so he lives in my fridge until i bake. He has a very fruit sugar (like nectarines or peaches) sweetness in smell and a sour flavor in the breads.
50g Fresh milled dark rye
50g Filtered water
2
I used rye from the beginning and never put AP, bread or any other flour in the mother.
Ergebnis
Rye bread
Simple artisan sourdough, long fermented for 18 hours.
Pizza
All kinds of pizza and calzones.
Seeded breads
Different types of seeded batards and boules.
Pastries
