Rick Gistly recipe

Rick Gistly

Alkmaar, Niederlande
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Alter

Weniger als 1 Jahr
Farbe

Ursprungsland Niederlande

Geschmack
und Aroma

Asien
Australien
Antarktis
Afrika
Europa
Nordamerika
Südamerika

aus der ganzen Welt

  • 3005 sauerteige
  • 112 länder
  • 2502 Städte

Mischung

89%
10%
1%
Flüssigkeit Mehl Weitere
Rick Gistly

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seit 2024

Rick Gistly is becoming a reason to improve my work as a chef. Discipline and also a reliable source to start creating my own sourdough breads. In the future i want to start my own (bakery) cafe with a colleague. Starting as a small local bakery for the neighbourhood and increasing over time.

Charakteristische Eigenschaften

Rick Gistly is a slow riser during the day. During the bulkfermentation on the countertop at roomtemperature it can take up to 8 hours before he is doubled in size. He doesn't work well with premade flour mixes, so give him his own stuff. The perfect mix is always a blend between whole grain rye and wheat flour.

Geschmack und Aroma

Rezept

Zutaten für den Starter

  • 25g Roggemeel
  • 25g Tarwebloem
  • 10g Starter
  • 50g Water
  • 1tbsp Starter
  • 200g Water
  • 200g Lemaire meel, de gouden engel

Zutaten für die Auffrischung

  • 100g Water
  • 50g Roggemeel
  • 50g Tarwebloem
  • 10g Starter
  • 50ml Water
  • 25g Tarwebloem
  • 25g Roggemeel
1
Take a clean mason jar or other container and start with organic rye flour and wheat flour preferable from the mill. Add the water and flour to a bowl and mix well untill fully hydrated. Wait for 2 to 3 days to start the fermentation.
100g Water 50g Roggemeel 50g Tarwebloem
2
Use 10 grams of the starter and mix it with the water. Add the flour and mix well with your hands. Add the starter to a clean jar. Repeat this everyday.
10g Starter 50ml Water 25g Tarwebloem 25g Roggemeel
3
For a small scaling up just double the recipe.

Aufarbeitung

1
25g Roggemeel 25g Tarwebloem 10g Starter 50g Water
2
I'll always mix the water and starter first together and then add the flours. This will me mixed in a clean bowl before finding his place into the sourdough jar, closed of with a cheese cloth.
3
If making bread, I'll scale up the starter the day before and make sure it is activated around 00.00, 8 - 10 hours before kneading.
1tbsp Starter 200g Water 200g Lemaire meel, de gouden engel

Ergebnis

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