Mischung

53%
47%
Flüssigkeit Mehl Weitere
Daruma

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seit 2014

My grandmother is italian and she always talks about "la madre" back in Italy, so I decided Iwanted to try it and since the first time I tasted it Ifell in love with the depth of flavor this starter adds.

Charakteristische Eigenschaften

This starter has a nice balance between lactic acidity and untcuosity, adds moisture and great holes to the crumb and a beautiful golden crust. its flavor is acidic and packed with umami.

Geschmack und Aroma

Daruma top shot
Daruma jar shot
Daruma front shot
Daruma rising shot

Rezept

Zutaten für den Starter

  • 50% Flour
  • 110% Water
  • 50% Fine Rye Flour
  • 100% Bread
  • 110% Water

Zutaten für die Auffrischung

  • 100% Bread
  • 110% Water
1
Weight 210 grams of the starter then add 100 grams of bread flour and 110 grams of bottled water. let rest out of the fridge for about 6 hours, then close the lid ant put it back in the fridge.
100% Bread 110% Water

Aufarbeitung

1
Start with bread flour 50% 50% rye flour and 110% bottled water, mix and let sit covered with cheesecloth 24 hours.
50% Flour 110% Water 50% Fine Rye Flour
2
Remove half the mixture an add the same amount based on the same percentages, 100% bread flour 110% bottled water. without the rye flour.
100% Bread 110% Water
3
Repeat step 2 until day 6

Ergebnis

Pain Bordelais

Thus is a bread made with medium hydration with irregular crumb and a golden crust, a little acidic and salty.
Daruma Pain Bordelais first overview
Daruma Pain Bordelais second overview

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