Âge
11Ans
Couleur
Pays d'origine Canada
Taste
& Flavour
Mélange
89%
8%
3%
Liquide
Farine
Autres
Ryemond
Depuis 2013
Curiosity :)
Caractéristiques
Sour, very strong and lively
Goût et saveur
Recette
Ingrédients de base
- 500g Rhubarb
- 20g Sugar
- 50g Rye
- 50g Water
Ingrédients pour nourrir le levain
- 120g Flour
- 120g Water
1
For 60g of starter: 120g water and 120g rye flour
120g Flour
120g Water
Méthode de travail
1
Cut and smash the rhubarb stalks, add some sugar and let sit for 3-4 days or until starts to bubble
500g Rhubarb
20g Sugar
2
Add flour and some water to rhubarb
Next day add 50g water and 50g rye flour
Next day discard half of the starter add 50,50 water and flour, repeat next several days until the mix is nicely bubbling
50g Rye
50g Water
Result
Pumpkin bread
This bread is made with 15% pumpkin flour (milled pumpkin seeds) ,42% rye and 43% whole wheat. A pinch of turmeric
Sourdough waffles
Mini pies
Classic Russian mini pies пирожки
