Anders´slash and burn rye mix recipe

Anders´slash and burn rye mix

Prestfoss, Norway
地图上显示
打印

年龄

9年
颜色

原产国 Norway

Taste
& Flavour

亚洲
澳大利亚
南极洲
非洲
欧洲
北美洲
南美洲

全世界的酸面团

  • 2988 酸面团
  • 111 国家
  • 2491 城市

混合物

50%
50%
流体 粉 其他
Anders´slash and burn rye mix

保存您的酸面团，以备将来使用。

Create your own Explore sourdough library

自2015以来

The taste and the feeling in my belly

特性

Sweet and sour smell with the odour of forest and soil

味道

Anders´slash and burn rye mix rising shot

配方

起始配料

  • 50% Slash and burn rye "svedjerug tvengsberg"
  • 50% Water 37 degrees celsius

喂养配料

1
Keep it in fridge and feed when bubbles are about to die. Take off crust and feed solemly with Slash and burn rye Svedjerug Tvengsberg

制作方法

1
Mix the slash and burn rye 50/50 with water and store with wet cloth at 26-30 degrees Celsius til sufficient activity is registered. Repeat 4 times
50% Slash and burn rye "svedjerug tvengsberg" 50% Water 37 degrees celsius

Result

Emmer/Dala Landwheat bread

Rich nutty taste
Anders´slash and burn rye mix Emmer/Dala Landwheat bread second overview

保存您的酸面团，以备将来使用。

Create your own Explore sourdough library