Âge
5Ans
Couleur
Pays d'origine Norvège
Taste
& Flavour
Mélange
70%
30%
Liquide
Farine
Autres
Rye Kveik
Depuis 2019
It is part of my job, my first sourdough i mad in 2012 i think, i love the flavour of it and like to test New flours and flavours
Caractéristiques
It has a very strong flavour of sour beer.
Goût et saveur
Recette
Ingrédients de base
- 100% Kveik
- % Rye flour
- 100% Rye
- 100% Water
- 100% Mature step 1
- 100% Rye
- 100% Water
- 50% Mature step 2
Ingrédients pour nourrir le levain
- 100% Water
1
100% Water
Méthode de travail
1
100% Kveik
% Rye flour
2
Mix all these indredients together, and allow to ferment a little on the counter, this is usually a little slower as the culture is used to the readily availabe sugars that are in the beer making process.
100% Rye
100% Water
100% Mature step 1
3
i have used this step to make sure that the sour is ready for flour, i think it also ensures that the flavours of the Kveik is kept in the sour.
100% Rye
100% Water
50% Mature step 2
4
The sourdough is likely ready for use now.
Result
Rye Breads
it is a Danish style light rye with and Norwegian twist