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Dinkel-David

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Since 2016

Busy me since I learned baker. Since I would like to bake at home I try to make leaven itself and it works

Caratteristiche

For spelled or wheat breads but also for spelled or wheat cake, By the sugar and kombucha a sweetness in itself Breads get their own note through the light sweet Long freshness at cake straight spelled is often dry through the leaven gets you softnes

Sapore e aroma

Dinkel-David top shot

Ricetta

Ingredienti di partenza

  • 150g Wasser
  • 100g Vollkorndinkelmehl
  • 8g Hefe
  • 8g Zucker
  • 100g Kombucha
  • 100g Vollkorndinkelmehl
  • 30g Zucker

Ingredienti per il rinfresco

  • 100g Dinkelvollkornmehl
  • 100g Wasser
  • 30g Zucker
1
Tag 10 refreshed and used for bread or cakes
100g Dinkelvollkornmehl 100g Wasser 30g Zucker

Metodo di lavorazione

1
Mix all the ingredients and let stand for 24 hours at + 23 ° 2 days at ca + 23 ° always after 24 hours for 10 days On day 3 refrigerate at ca + 5 °
150g Wasser 100g Vollkorndinkelmehl 8g Hefe 8g Zucker
2
On the day 5 refresh
100g Kombucha 100g Vollkorndinkelmehl 30g Zucker

Result

Dinkelkuchen / Speltcake

Dinkel-David Dinkelkuchen / Speltcake first overview

Dinkelbrot / Speltbread

Dinkel-David Dinkelbrot / Speltbread first overview

Conserva il tuo lievito madre per il futuro

Crea il tuo Explore sourdough library