Età
8Anni
Colore
Paese di origine Polonia
Taste
& Flavour
Miscela
100%
Liquido
Farina
Altro
Dry 100% rye wholemeal by Piotr Polomski
dal 2016
I made this one for long keeping sourdough without feeding.
Caratteristiche
It is oldpolish way to long storage sourdough in flour. Use a small bag of flax fabric for keep flour airy. For use just add water and wait few hours for magic begin and activate wild yeast.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 95% Flour
- 5% Mature rye sourdough
Ingredienti per il rinfresco
1
It no need feeding, just use it and make new one from piece of sourdough, and keep for long time. For use just add some lukewarm water
Metodo di lavorazione
1
Take small piece of mature sourdough, and mix it with wholemeal rye flour. Add flour as much as possible for get just dry flour consistency. How to make "dry sourdouhg" / "levain in flour" watch video at YouTube: https://www.youtube.com/watch?v=-23k48hCIZQ&wide I used about 1g of mature rye sourdough and added about 6 teaspoons of rye wholemeal flour
95% Flour
5% Mature rye sourdough
Molenda Michał Result
Rye breads and sour soup
For rye breads and sour soups called "ŻUR". Also for inoculate any starter for any sourdough bread
