Idade
8anos
Cor
País de origem Países Baixos
Taste
& Flavour
Mistura
50%
50%
Líquido
Farinha
Outro
2016 PM3-Rogge
desde 2016
I love bread...
Características
It is a dry and very calm sourdough, Perfectjy to mix with a wheat-sourdough in a mixed-bread
Sabor
Receita
Ingredientes iniciais
- 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
Ingredientes para alimentar
- % 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
Método de trabalho
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