Âge
9Ans
Couleur
Pays d'origine Russie
Taste
& Flavour
Mélange
41%
38%
21%
Liquide
Farine
Autres
Zakvasochka
Depuis 2015
Book Richard Bertinet
Caractéristiques
This sourdough is not very whimsical. It has a high acidity, which allows me to bake fine rye bread. It also allows you to get wheat yeast of excellent quality and bread from it.
Goût et saveur
Recette
Ingrédients de base
- 50g Rye flour
- 50g Water
- 10g Honey
- 35g Rye
- 35g Water
- 30g Starter
- 35g Rye
- 35g Water
- 30g Starte
- 35g Rye
- 35g Water
- 30g Starter
Ingrédients pour nourrir le levain
- 100g Rye
- 100g Water
- 10g Starter
1
Take warm water, dilute the starter in it and add flour. Stir and leave for 24 hours.
100g Rye
100g Water
10g Starter
Méthode de travail
1
I mixed rye flour, water and honey. left this mixture for 24 hours at room temperature. It was summer and the room was about 28 degrees.
50g Rye flour
50g Water
10g Honey
2
Then he took 30g of this mixture and added more water and flour. Left again for 24 hours.
35g Rye
35g Water
30g Starter
3
Again updated the starter in the same way
35g Rye
35g Water
30g Starte
4
Again, I updated the starter in the same way, but left the mixture for 12 hours. And then I fed every 12 hours.
35g Rye
35g Water
30g Starter
5
And on the 7th day, I felt a pleasant smell of flowers, fruits and good acidity.
Alexander MeshcheryakovResult
Rye bread
This bread contains 70% rye flour, whole grain rye flour, fermented malt and honey. Very rich taste and smell.
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Wheat Bread with Whole Grain Rye Flour
