Età
16Anni
Colore
Paese di origine Germania
Taste
& Flavour
Miscela
48%
47%
4%
Liquido
Farina
Altro
Roggensauer
dal 2009
I worked 12-16 hours a day in laboratory and with computers. So I decided to do something that really matters: baking.
Caratteristiche
strong and powerful, moderate sourness, smells a little bit like dark honey
Sapore e aroma
Ricetta
Ingredienti di partenza
- 100% Rye flour type 1370
- 100% Water
- 10% Starter
Ingredienti per il rinfresco
1
Mix flour, water and starter together. Let proof for 6-8 hours at 28-30°C.
Metodo di lavorazione
1
Mix flour, water and starter together. Let proof for 6-8 hours at 28-30°C.
100% Rye flour type 1370
100% Water
10% Starter
Result
100% rye bread
Flour, Water, Salt - nothing more
made with "Salzsauer-Führung" (2% salt in the sourdough)
