Mélange
54%
45%
Liquide
Farine
Autres
Junya
Depuis 2016
My company is starting with sourdough. Therefore I started my own sourdough starter to learn and experience to make bread with sourdough without additional yeast. For me it is a learning experience about this very old technic of baking bread.
Caractéristiques
I love the soucerness of this sourdough. I mostly use it for dark whole grain bread.
Goût et saveur
Recette
Ingrédients de base
- 100% Rye
- 120% Water
Ingrédients pour nourrir le levain
- 100g Rye
- 120g Water
- 100g Sourdough
1
Take out sourdough from the fridge. 100 gr rye + 120 gr water + 100 gr sourdough mix together and leave it on the counter for 5-6 hours then put it back in the fridge.
100g Rye
120g Water
100g Sourdough
Méthode de travail
1
100% rye and 120% water
100% Rye
120% Water
Commentaires
After working for 35 years as a yeast baker now learning and trying the old technic of sourdough