Lievito madre perfetto

Miscela

50%
50%
Liquido Farina Altro
Moreno

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dal 2018

I saw great recipes online and wanted to try myself.

Caratteristiche

A strong starter for great rye bread.

Sapore e aroma

Moreno top shot
Moreno jar shot
Moreno front shot
Moreno rising shot

Ricetta

Ingredienti di partenza

  • 50g Rye flour
  • 50g Water
  • 50g Rye flour 1150
  • 50g Water
  • 50g Rye flour
  • 50g Water
  • 50g Rye flour
  • 50g Water

Ingredienti per il rinfresco

  • 10g Starter
  • 40g Water
  • 40g Rye flour
1
Take 10 g of starter, add 40 g water and 40 g rye flour 1150 and mix everything. Keep warm at 26° C.
10g Starter 40g Water 40g Rye flour

Metodo di lavorazione

1
Mix 50 g water and 50 g rye flour 1150. Keep warm at 26° C.
50g Rye flour 50g Water
2
Take the starter and add 50 g rye flour and 50 g water. Mix. Keep warm at 26° C.
50g Rye flour 1150 50g Water
3
Take the starter and add 50 g rye flour and 50 g water. Mix. Keep warm at 26° C.
50g Rye flour 50g Water
4
Take 200 g of the starter and add 50 g rye flour and 50 g water. Mix. Keep warm at 26° C. Starter is finished and can be used.
50g Rye flour 50g Water

Result

Roggenbrote

Sauerteigbrot mit Emmermehl by Chili und Ciabatta 7-pfünder Hausbrot by Brotdoc
Moreno Roggenbrote first overview
Moreno Roggenbrote second overview
Moreno Roggenbrote first slice
Moreno Roggenbrote second slice

Conserva il tuo lievito madre per il futuro

Crea il tuo Esplora la biblioteca