Leni recipe

Leni

Hamburg, Allemagne
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Âge

4Ans
Couleur

Pays d'origine Allemagne

Taste
& Flavour

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  • 3005 levains
  • 112 pays
  • 2502 villes

Mélange

61%
39%
Liquide Farine Autres
Leni

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Depuis 2020

I read an interview with Karl de Smedt in german newspaper DIE ZEIT, where he told about an old Italian tradition of using cow-pats as a base for sourdoughs. When I was on a hike in South Tyrol at the Nemes alpine hut, I collected some pieces of dried cow-pats. Back in Hamburg I started this culture. I use freshly milled whole rye flour from a small organic farm close to Hamburg.

Caractéristiques

It's so new. I still have to find out.

Goût et saveur

Leni rising shot

Recette

Ingrédients de base

  • 50g Whole Rye Flour
  • 50g Cow-pat-water
  • 100g Leni
  • 50g Water
  • 50g Whole Rye Flour
  • 25g Leni
  • 50g Water
  • 50g Whole Rye Flour
  • 10g Leni
  • 50g Water
  • 50g Whole Rye Flour
  • 5g Leni
  • 50g Water
  • 50g Whole Rye Flour

Ingrédients pour nourrir le levain

  • 5g Leni
  • 50g Water
  • 50g Whole Rye Flour
1
Take 5g of starter. Add 50g of water (40°). Add 50g of freshly milled organic whole rye flour. Mix.
5g Leni 50g Water 50g Whole Rye Flour
2
Let rest until doubled at 28°-30° C (8-12h)

Méthode de travail

1
Collect roughly 75 g of dried cow-pats from the last year. Let soak in 0.4l water for about 24h. Break the structure of the cow-pat from time to time. Filter the liquid through a paper coffee filter. Use 50g at 40° to start the new culture. Add 50g of freshly milled whole rye flour. Mix.
50g Whole Rye Flour 50g Cow-pat-water
2
Let rest for about 18h-24h at 28°-30° C. It should be a least very bubbly but could have doubled.
3
Take 100g of the new starter. Add 50g of organic whole rye flour. Add 50g of water (40°). Mix.
100g Leni 50g Water 50g Whole Rye Flour
4
Let rest until doubled at 28°-30° C (up to 24h)
5
Take 25g of the new starter. Add 50g of organic whole rye flour. Add 50g of water (40°). Mix.
25g Leni 50g Water 50g Whole Rye Flour
6
Let rest until doubled at 28°-30° C (12-24h)
7
Repeat steps 5 and 6. (Feeding ratio of 1:2:2)
8
Take 10g of the new starter. Add 50g of organic whole rye flour. Add 50g of water (40°). Mix.
10g Leni 50g Water 50g Whole Rye Flour
9
Let rest until doubled at 28°-30° C (12-24h)
10
Take 5g of the new starter. Add 50g of organic whole rye flour. Add 50g of water (40°). Mix.
5g Leni 50g Water 50g Whole Rye Flour
11
Let rest until doubled at 28°-30° C (12-24h)

Result

Almrezepte Bauernbrot 80/20 by Lutz Geißler

Leni Almrezepte Bauernbrot 80/20 by Lutz Geißler first overview
Leni Almrezepte Bauernbrot 80/20 by Lutz Geißler second overview

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