I needed a great challenge, so I started baking with sourdough, just to see if I could. I stopped running marathons and needed a new thing to be good at.

Charakteristische Eigenschaften

Strong and bold, when baking. Light in color. 2 parts wheat, 1 part rye, so I use it for both rye bread and wheat bread.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

66% Wheat
33% Rye
100% Water

Zutaten für die Auffrischung

I feed him with 50 g og wheat, 25 g of rye and 75 g of water to 75 g of starter.

Aufarbeitung

My sourdough is a mix of wheat and rye, 2/3 to 1/3. I feed it once a week and keep it in the fridge, when not baking. I started my sourdough in October 2016, feeding it twice a day, until it was ready for baking within 8 days.

66% Wheat 33% Rye 100% Water

Ergebnis

Sourdoug bread

I mainly bake round loaves in my Dutch oven, but also rye bread for open sandwiches and baguettes.

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Kommentare

Lene Tranberg

I hope to learn a lot more about sourdough and higher hydration in the future. - Also baking sweet cakes with sourdough would be a welcoming challenge for me.