After feeding (100% hydration) in the evening, it more than doubles overnight. It's airy and very 'thready' when I add to the final dough (20% to 25% bakers precentage). It is mildly sour.

Kıvamı

Lezzet ve Tat

Tarif

Başlangıç malzemeleri

100g Water
100g Rye flour

Besleme malzemeleri

30g Old starter
60g Wheat flour
40g Rye flour
100g Water

100% old starter 300% flour (6/10 wheat flour + 4/10 rye flour) 300% water

30g Old starter 60g Wheat flour 40g Rye flour 100g Water

Çalışma yöntemi

100% water + 100% rye flour

100g Water 100g Rye flour

Result

pain au levain

80% wheat flour 15% whole-weat flour 5% rye flour 2% sea salt 70% water 20% - 25% sourdough

Ekşi mayanızı yarınlar için saklayın.

Ekşi mayanızı ekleyin Kütüphaneyi keşfedin