Passionate about a bread. I like to try out new flavors, variations and colors. I made it for a long time with yeast. But I was really catching the leaven 'taste'...

Charakteristische Eigenschaften

Homer has been a strong starter since the beginning. The bread made from the sour has a light open crumb and crispy crust.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

50g Strong white flour
50g Stonegroung wholemeal rye flour
100g Water
50g Pre homer
50g Strong white flour
50g Stoneground wholemeal rye flour
100g Water
50g Pre homer
50g Strong white flour
50g Stoneground wholemeal rye flour
100g Water

Zutaten für die Auffrischung

50g Strong white flour
50g Stoneground wholmeal rye flour
100g Water
50g Homer

Homer is on a diet. He gets fresh food 1 to 2 times a week.

50g Strong white flour 50g Stoneground wholmeal rye flour 100g Water 50g Homer

Aufarbeitung

Day 1 - Thoroughly mix 100g filtered room temperature water with 50g white flour & 50g wholmeal rye flour in a jar at least twice the size of the mixture. Loosely cover with a lid and set in a warm spot. Day 2 - Mix thoroughly and cover with a lid.

50g Strong white flour 50g Stonegroung wholemeal rye flour 100g Water

Day 3 - This will be your first feeding. Discard all but 50g of the starter. To the jar, add 100g of filtered room temperature water and 50g of white flour & 50g wholmeal rye flour to the bowl, stir, and loosely cover.

50g Pre homer 50g Strong white flour 50g Stoneground wholemeal rye flour 100g Water

Day 4 to 7 - Repeat Day 2 steps. Day 8 - Homer ready to use.

50g Pre homer 50g Strong white flour 50g Stoneground wholemeal rye flour 100g Water

Ergebnis

Studied tomatoes & black olives 'baguette'.

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