Levain parfait
Âge
9Ans
Couleur
Pays d'origine Pologne
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Progressive way 100% rye wholemeal by Piotr Polomski
Depuis 2015
I build this wild yeast culture because I wanted improve my baking skills.
Caractéristiques
Best sour for all oldpolish dark wholemeal rye sourdough breads. Also ideal base for oldpolish soup "Żur" - sour rye soup.
Goût et saveur
Recette
Ingrédients de base
- 100% Wholemeal rye flour type 2000
- 100% Water
Ingrédients pour nourrir le levain
- 100% Wholemeal rye flour type 2000
- 100% Water
1
I am feeding my sourdough after each use. I am keeping it in refrigerator. Feeding and fermentation in room temperature.
100% Wholemeal rye flour type 2000
100% Water
Méthode de travail
1
Progressive sour building in room temperature. First day mix 5g water with 5g flour and leave for 24 hours. Second day add 5g water + 5g flour. Third day add 10g water + 10g flour. Fourth day add 20g water + 20g flour. Fifth day add 40g water + 40g flour. Sixth day add 80g water + 80g flour. In the seventh day your sour is ready and active. You can test it by make preferment for dough.
100% Wholemeal rye flour type 2000
100% Water
Result
Different oldpolish rye breads
I am baking diffrerent rye breads of wholemeal "razowa" or bread flour "pytlowa" and with blend of rye flours.
Ancient rye breads
It is wonderful returning to the oldest, simplest recipes.
