Alfred recipe

Alfred

Odense NV, Dinamarca
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Edad

8Años
Color

Country of origin Dinamarca

sabor
& aroma

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  • 3005 masas madre
  • 112 paises
  • 2502 ciudades

Mezcla

84%
16%
Líquida Harina Otros
Alfred

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desde 2016

I needed a great challenge, so I started baking with sourdough, just to see if I could. I stopped running marathons and needed a new thing to be good at.

Características

Strong and bold, when baking. Light in color. 2 parts wheat, 1 part rye, so I use it for both rye bread and wheat bread.

gusto

Alfred top shot
Alfred jar shot
Alfred front shot
Alfred rising shot

Receta

Ingredientes de partida

  • 66% Wheat
  • 33% Rye
  • 100% Water

ingredientes de alimentación

1
I feed him with 50 g og wheat, 25 g of rye and 75 g of water to 75 g of starter.

método de trabajo

1
My sourdough is a mix of wheat and rye, 2/3 to 1/3. I feed it once a week and keep it in the fridge, when not baking. I started my sourdough in October 2016, feeding it twice a day, until it was ready for baking within 8 days.
66% Wheat 33% Rye 100% Water

Result

Sourdoug bread

I mainly bake round loaves in my Dutch oven, but also rye bread for open sandwiches and baguettes.
Alfred Sourdoug bread first overview
Alfred Sourdoug bread second overview
Alfred Sourdoug bread first slice
Alfred Sourdoug bread second slice

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Comentarios

Lene Tranberg

I hope to learn a lot more about sourdough and higher hydration in the future. - Also baking sweet cakes with sourdough would be a welcoming challenge for me.