Età
13Anni
Colore
Paese di origine Belgio
Taste
& Flavour
Miscela
48%
47%
4%
Liquido
Farina
Altro
Rye sourdough
dal 2011
My first reason was to use a narural product to preserve the bread. No more fat and powders. I very quick discovered the power that lies in using sourdough. Preserving, proofing and being able to add a whole new palette of flavours to the bread are now what I use sourdough for.
Caratteristiche
Very fesch somewhat citric in the nose, light acid by blocking the fermentation after 3 hours. Used for both preserving bread and proofing dough.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 1000g Rye flour
- 1000g Water
- 100g Starter
Ingredienti per il rinfresco
- 100g Starter
- 1000g Water
- 1000g Rye flour
1
Mixing starter with rye flour and water
100g Starter
1000g Water
1000g Rye flour
Metodo di lavorazione
1
Mixing sourdough starter provided by the mill with rye flour and water
1000g Rye flour
1000g Water
100g Starter