Mischung

50%
50%
Flüssigkeit Mehl Weitere
LaRoux

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Since 2018

I started reading about sourdough and I became fascinated with the process, the complexity of the techniques used to process three basic ingredients. The fact that each sourdough starter is a unique combination of microorganisms makes the act of making a bread from scratch very personal.

Charakteristische Eigenschaften

This starter is my 5th attempt at making a starter. 2 of the attempts were successful, I managed to maintain it for about a year and a half.

Geschmack und Aroma

LaRoux top shot
LaRoux jar shot
LaRoux front shot
LaRoux rising shot

Rezept

Zutaten für den Starter

  • 45g Water
  • 45g Whole Rye Flour

Zutaten für die Auffrischung

  • 100% Whole Rye Flour
  • 120% Water
  • 25% Llevain
1
I discard about 80% of the starter and mix in rye flour and water following the formula bellow. I keep around 150 g of levain
100% Whole Rye Flour 120% Water 25% Llevain

Aufarbeitung

1
Mixed dark rye flour with room temperature water (ambient temperature around 30C). Discarded about 70% percent after 14 hours.
45g Water 45g Whole Rye Flour

Ergebnis

White Sourdough Batard

LaRoux White Sourdough Batard first overview
LaRoux White Sourdough Batard second overview
LaRoux White Sourdough Batard first slice
LaRoux White Sourdough Batard second slice

Beginner's Sourdough Bread

82% bread flour, 12% whole wheat flour, 5% dark rye flour, 78% hydration
LaRoux Beginner's Sourdough Bread first overview
LaRoux Beginner's Sourdough Bread second overview
LaRoux Beginner's Sourdough Bread first slice
LaRoux Beginner's Sourdough Bread second slice

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Explore sourdough library