My first reason was to use a narural product to preserve the bread. No more fat and powders. I very quick discovered the power that lies in using sourdough. Preserving, proofing and being able to add a whole new palette of flavours to the bread are now what I use sourdough for.

Charakteristische Eigenschaften

Very fesch somewhat citric in the nose, light acid by blocking the fermentation after 3 hours. Used for both preserving bread and proofing dough.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

1000g Rye flour
1000g Water
100g Starter

Zutaten für die Auffrischung

100g Starter
1000g Water
1000g Rye flour

Mixing starter with rye flour and water

100g Starter 1000g Water 1000g Rye flour

Aufarbeitung

Mixing sourdough starter provided by the mill with rye flour and water

1000g Rye flour 1000g Water 100g Starter

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