Età
8Anni
Colore
Paese di origine Paesi Bassi
Taste
& Flavour
Miscela
50%
50%
Liquido
Farina
Altro
2016 PM3-Rogge
dal 2016
I love bread...
Caratteristiche
It is a dry and very calm sourdough, Perfectjy to mix with a wheat-sourdough in a mixed-bread
Sapore e aroma
Ricetta
Ingredienti di partenza
- 50% Water
- 50% Whole Rye Flour
- 50% Water
- 50% Whole Rye Flour
- 50% Water
- 50% Whole Rye Flour
- 50% Water
- 50% Whole Rye Flour
- 50% Water
- 50% Whole Rye Flour
- 50% Whole Rye Flour
- 50% Water
Ingredienti per il rinfresco
- % Whole Rye Flour
1
Throw away half, and feed 1 part sourdough with 1 part water and 1 part whole rye flour. Stir and let ferment fot 3-5 hours, then back in the fridge (or start baking)
% Whole Rye Flour
Metodo di lavorazione
1
Day 1:
Mix 50 gr whole rye and 50 gr water. Stir and let ferment.
50% Water
50% Whole Rye Flour
2
Day 2:
Add 50 gr whole rye and 50 gr water. Stir and let ferment.
50% Water
50% Whole Rye Flour
3
Day 3:
Throw away half and repeat day 2.
50% Water
50% Whole Rye Flour
4
Day 4:
Repeat day 2
50% Water
50% Whole Rye Flour
5
Day 5:
Repeat day 2.
50% Water
50% Whole Rye Flour
6
Day 6: feed again and let it ferment till the volume is two times standard.
Now the sourdough is ready for baking.
Keep the sourdough in the fridge and feed every week or before baking
50% Whole Rye Flour
50% Water