Levain parfait
Âge
6Ans
Couleur
Pays d'origine Allemagne
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Moreno
Depuis 2018
I saw great recipes online and wanted to try myself.
Caractéristiques
A strong starter for great rye bread.
Goût et saveur
Recette
Ingrédients de base
- 50g Rye flour
- 50g Water
- 50g Rye flour 1150
- 50g Water
- 50g Rye flour
- 50g Water
- 50g Rye flour
- 50g Water
Ingrédients pour nourrir le levain
- 10g Starter
- 40g Water
- 40g Rye flour
1
Take 10 g of starter, add 40 g water and 40 g rye flour 1150 and mix everything. Keep warm at 26° C.
10g Starter
40g Water
40g Rye flour
Méthode de travail
1
Mix 50 g water and 50 g rye flour 1150.
Keep warm at 26° C.
50g Rye flour
50g Water
2
Take the starter and add 50 g rye flour and 50 g water. Mix.
Keep warm at 26° C.
50g Rye flour 1150
50g Water
3
Take the starter and add 50 g rye flour and 50 g water. Mix.
Keep warm at 26° C.
50g Rye flour
50g Water
4
Take 200 g of the starter and add 50 g rye flour and 50 g water. Mix.
Keep warm at 26° C. Starter is finished and can be used.
50g Rye flour
50g Water
Result
Roggenbrote
Sauerteigbrot mit Emmermehl by Chili und Ciabatta
7-pfünder Hausbrot by Brotdoc
