혼합물

53%
47%
액체(리퀴드) 밀가루 기타
Semily 1953

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1953 이후

The Bakery founder while quite young was encouraged by his mother and their family situation.

특징

It is a stubborn and resilient dough with a deep acidic taste that lingers on the palate , brought in from the old bakery in Semily in 1953 and living ever since the same way it always used to.

맛과 풍미

Semily 1953 jar shot
Semily 1953 front shot
Semily 1953 rising shot

레시피

시작하는 원료

  • 33% Sourdough
  • 66% Rye flour
  • 45% Water
  • 29% Rye flour
  • 25% Water

먹이재료

  • 25% Water
  • 25% Rye flour
1
The dough is mixed with water and dough
25% Water 25% Rye flour

작업방식

1
Stabilization - fluor is added mixed with the dough and it is left to form Streusel over 1 day period
33% Sourdough 66% Rye flour
2
Catalysation - Cold water is added, the dough is mixed and left to ripen for 17 hours.
45% Water
3
Final fermentation - The dough is fed by water and four mixed and left to ripen for another 6 hours.
29% Rye flour 25% Water

Preserve your sourdough for the future

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