Età
11Anni
Colore
Paese di origine Canada
Taste
& Flavour
Miscela
89%
8%
3%
Liquido
Farina
Altro
Ryemond
dal 2013
Curiosity :)
Caratteristiche
Sour, very strong and lively
Sapore e aroma
Ricetta
Ingredienti di partenza
- 500g Rhubarb
- 20g Sugar
- 50g Rye
- 50g Water
Ingredienti per il rinfresco
- 120g Flour
- 120g Water
1
For 60g of starter: 120g water and 120g rye flour
120g Flour
120g Water
Metodo di lavorazione
1
Cut and smash the rhubarb stalks, add some sugar and let sit for 3-4 days or until starts to bubble
500g Rhubarb
20g Sugar
2
Add flour and some water to rhubarb
Next day add 50g water and 50g rye flour
Next day discard half of the starter add 50,50 water and flour, repeat next several days until the mix is nicely bubbling
50g Rye
50g Water
Result
Pumpkin bread
This bread is made with 15% pumpkin flour (milled pumpkin seeds) ,42% rye and 43% whole wheat. A pinch of turmeric
Sourdough waffles
Mini pies
Classic Russian mini pies пирожки
