Mischung
50%
50%
Flüssigkeit
Mehl
Weitere
JustPlainSourdough
Bewahren Sie Ihren Sauerteig für die Zukunft auf
Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothekseit 2019
Get back to eating good food the way it was meant to be made.
Charakteristische Eigenschaften
A mild flavour with hints of fruitiness. Not a strong sour flavour, nor does the fruity flavour overpower the taste of the bread. Pleasant fermented odour .
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 100% Whole wheat flour
- 100% Warm tap water
Zutaten für die Auffrischung
- 25% Warm tap water
- 25% Sourdough starter
- 50% Whole wheat
1
To feed, discard all but 1/8 cup of the starter. Add 1/4 whole wheat flour, 1/4 warm tap water, and 1/8 cup starter. Mix to a paste. If you doubled the original recipe, double these values.
25% Warm tap water
25% Sourdough starter
50% Whole wheat
Aufarbeitung
1
Keeping it simple and honest to the 12,000-year-old history of bread. First, start with whole wheat, germ in, stone-ground (cold) flour. 1/4 is perfect for one loaf per discard. Double it for two. Add the flour to a wide-mouth Mason jar.
100% Whole wheat flour
2
Water, plain and simple. Use the same amount of warm water as you did flour (1/4 cup). Warm tap water. Mix the two until they make a nice paste.
100% Warm tap water
Ergebnis
Sourdough Cinnamon Raisin bread
Basic 50/50 sourdough bread with raisins and cinnamon. A favourite with the kids.