Âge
18Ans
Couleur
Pays d'origine Suède
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Fjällets rågsura
Depuis 2006
I liked the taste of sour bread and wanted to try myself.
Caractéristiques
I think my sourdough has a taste of forest, bogland and fresch air. The rye flour is stone coarsely ground rye flour.
Goût et saveur
Recette
Ingrédients de base
Ingrédients pour nourrir le levain
1
Some tablespoons rye flour and som tablespoons water
Méthode de travail
1
Day 1: 100g rye flour, 120g 37gr. water in a jar. In kitchen 24 hours.
Day 2: feed with 100g rye flour, 100gr 37gr. water. in kitchen 24 hours.
Day 3: like the other days
Day 4: ready to bake with!