Alfred recipe

Alfred

Odense NV, Dinamarca
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Impressão

Idade

8anos
Cor

País de origem Dinamarca

Taste
& Flavour

Ásia
Austrália
Antártica
África
Europa
América do Norte
América do Sul

no mundo

  • 3005 ЗАКВАСОК
  • 112 países
  • 2502 cidades

Mistura

84%
16%
Líquido Farinha Outro
Alfred

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

desde 2016

I needed a great challenge, so I started baking with sourdough, just to see if I could. I stopped running marathons and needed a new thing to be good at.

Características

Strong and bold, when baking. Light in color. 2 parts wheat, 1 part rye, so I use it for both rye bread and wheat bread.

Sabor

Alfred top shot
Alfred jar shot
Alfred front shot
Alfred rising shot

Receita

Ingredientes iniciais

  • 66% Wheat
  • 33% Rye
  • 100% Water

Ingredientes para alimentar

1
I feed him with 50 g og wheat, 25 g of rye and 75 g of water to 75 g of starter.

Método de trabalho

1
My sourdough is a mix of wheat and rye, 2/3 to 1/3. I feed it once a week and keep it in the fridge, when not baking. I started my sourdough in October 2016, feeding it twice a day, until it was ready for baking within 8 days.
66% Wheat 33% Rye 100% Water

Result

Sourdoug bread

I mainly bake round loaves in my Dutch oven, but also rye bread for open sandwiches and baguettes.
Alfred Sourdoug bread first overview
Alfred Sourdoug bread second overview
Alfred Sourdoug bread first slice
Alfred Sourdoug bread second slice

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

Comentários

Lene Tranberg

I hope to learn a lot more about sourdough and higher hydration in the future. - Also baking sweet cakes with sourdough would be a welcoming challenge for me.