Mélange

54%
45%
Liquide Farine Autres
Junya

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque

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

Junya top shot

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

Result

Junya  first overview
Junya  second overview
Junya  first slice
Junya  second slice

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque

Commentaires

After working for 35 years as a yeast baker now learning and trying the old technic of sourdough