Età
8Anni
Colore
Paese di origine Moldova
Taste
& Flavour
Miscela
56%
44%
Liquido
Farina
Altro
Rye
dal 2016
Michael Pollan's book Cooked
Caratteristiche
It's very resilient. There were a few times I thought it almost died, but it inevitably came back to life within 24 hours. It's also impatient to grow and ferment, won't wait patiently and if I don't manage to feed it at the right time it goes sour on me. But it's also very strong. One or two spoonfuls will lift a big beautiful boule. Oh.. and it smells like apricot jam :)
Sapore e aroma
Ricetta
Ingredienti di partenza
- 40g Rye
- 50g Water
Ingredienti per il rinfresco
- 40g Rye flour
- 50g Water
1
Throw away almost all the starter, just leave smears on the jar and spoon. Then add water and flour, stir and leave
40g Rye flour
50g Water
Metodo di lavorazione
1
Just mix rye flour with water and wait
40g Rye
50g Water
Result
Bread
80% hydration boules with wholegrain are my favorite