Âge
3Ans
Couleur
Pays d'origine Pologne
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Lucyfer
Depuis 2021
I'm interested in classic bread baking
Caractéristiques
Very cereal in taste, beacause of using Wholemeal flour at every feeding (I think so...). Quite solid in consistency.
Goût et saveur
Recette
Ingrédients de base
Ingrédients pour nourrir le levain
1
I feed this starter every 12 hour using the same Wholemeal rye flour at room temperature.
Méthode de travail
1
In this starter I used "Polgreen" Wholemeal rye flour (type 2000)
2
1st day : 10g Wholemeal rye flour + 10g filtered water
2nd day: 10g Wholemeal rye flour + 10g filtered water
3d day: 20g Wholemeal rye flour + 20g filtered water
4th day: 40g Wholemeal rye flour + 40g filtered water
5th day: 50% of the starter from the earlier days + 40g Wholemeal rye flour + 40g filtered water
6th and 7th day: the same as 5th day.