Alter
8Jahre
Farbe
Ursprungsland Niederlande
Geschmack
und Aroma
Mischung
50%
50%
Flüssigkeit
Mehl
Weitere
2016 PM3-Rogge
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Charakteristische Eigenschaften
It is a dry and very calm sourdough, Perfectjy to mix with a wheat-sourdough in a mixed-bread
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 50% Water
- 50% Whole Rye Flour
- 50% Water
- 50% Whole Rye Flour
- 50% Water
- 50% Whole Rye Flour
- 50% Water
- 50% Whole Rye Flour
- 50% Water
- 50% Whole Rye Flour
- 50% Whole Rye Flour
- 50% Water
Zutaten für die Auffrischung
- % Whole Rye Flour
1
Throw away half, and feed 1 part sourdough with 1 part water and 1 part whole rye flour. Stir and let ferment fot 3-5 hours, then back in the fridge (or start baking)
% Whole Rye Flour
Aufarbeitung
1
Day 1:
Mix 50 gr whole rye and 50 gr water. Stir and let ferment.
50% Water
50% Whole Rye Flour
2
Day 2:
Add 50 gr whole rye and 50 gr water. Stir and let ferment.
50% Water
50% Whole Rye Flour
3
Day 3:
Throw away half and repeat day 2.
50% Water
50% Whole Rye Flour
4
Day 4:
Repeat day 2
50% Water
50% Whole Rye Flour
5
Day 5:
Repeat day 2.
50% Water
50% Whole Rye Flour
6
Day 6: feed again and let it ferment till the volume is two times standard.
Now the sourdough is ready for baking.
Keep the sourdough in the fridge and feed every week or before baking
50% Whole Rye Flour
50% Water