나이
8년
색
원산지 Netherlands
맛과 풍미
혼합물
50%
50%
액체(리퀴드)
밀가루
기타
2016 PM3-Rogge
2016 이후
I love bread...
특징
It is a dry and very calm sourdough, Perfectjy to mix with a wheat-sourdough in a mixed-bread
맛과 풍미
레시피
시작하는 원료
- 50% Water
- 50% Whole Rye Flour
- 50% Water
- 50% Whole Rye Flour
- 50% Water
- 50% Whole Rye Flour
- 50% Water
- 50% Whole Rye Flour
- 50% Water
- 50% Whole Rye Flour
- 50% Whole Rye Flour
- 50% Water
먹이재료
- % Whole Rye Flour
1
Throw away half, and feed 1 part sourdough with 1 part water and 1 part whole rye flour. Stir and let ferment fot 3-5 hours, then back in the fridge (or start baking)
% Whole Rye Flour
작업방식
1
Day 1:
Mix 50 gr whole rye and 50 gr water. Stir and let ferment.
50% Water
50% Whole Rye Flour
2
Day 2:
Add 50 gr whole rye and 50 gr water. Stir and let ferment.
50% Water
50% Whole Rye Flour
3
Day 3:
Throw away half and repeat day 2.
50% Water
50% Whole Rye Flour
4
Day 4:
Repeat day 2
50% Water
50% Whole Rye Flour
5
Day 5:
Repeat day 2.
50% Water
50% Whole Rye Flour
6
Day 6: feed again and let it ferment till the volume is two times standard.
Now the sourdough is ready for baking.
Keep the sourdough in the fridge and feed every week or before baking
50% Whole Rye Flour
50% Water