Età
20Anni
Colore
Paese di origine Belgio
Taste
& Flavour
Miscela
41%
40%
19%
Liquido
Farina
Altro
thor
dal 2004
i met a israelian baker who only baked bread with sourdough . from him i learned the first steps into sourdough .
Caratteristiche
its a flavourfull starter with for a ryestarter quite some power . and it taste and smells fruity
Sapore e aroma
Ricetta
Ingredienti di partenza
- 500g Starter
- 1000g T130 rye
- 750g Water
- 20g Honey
- 250g Applewater
- 5g Cacao
Ingredienti per il rinfresco
- 500g Starter
- 500g T130
- 500g Water
- 20g Honey
- 1500g Starter
- 500g Water
- 500g T130
1
feeding in two steps with water 35 degrees
step 1
500g Starter
500g T130
500g Water
20g Honey
2
step two
rest 20 min
1500g Starter
500g Water
500g T130
Metodo di lavorazione
1
starter and 3/4 water + 3/4 rye flour mix to a smooth consintentie .leave for one hour rest . after one hour add honey the rest off the water , the applewater and the cacao . mix just that everything is absorbed .
note the applewater is added once a month . the cacao is added twice a year
500g Starter
1000g T130 rye
750g Water
20g Honey
250g Applewater
5g Cacao
Result
bruggeling
a white sourdough bread with a litlle rye into it .
