100% VOLLSTÄNDIG

Mischung

50%
50%
Flüssigkeit Mehl Weitere
Angels Blood

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seit 2016

I've done it a lot before in many versions for both typical ryebreads and wheat breads. I always stopped refreshing my sourdough and started all over Again. Not because it turned bad but just for the fun of trying different recipes. This time I have decided to keep and take care of my Little baby and follow the Development.

Charakteristische Eigenschaften

Perfectly suited for rustic, crusty breas no matter desired dough yield. I primarely use it for Danish versions of baguettes, country style breads, ciabatta, pizza but also a good match in low dosage for sweet soft rolls.

Geschmack und Aroma

Angels Blood top shot
Angels Blood jar shot
Angels Blood front shot
Angels Blood rising shot

Rezept

Zutaten für den Starter

  • 70g Wheat flour
  • 20g Emmer flour
  • 10g Whole rye flour, toasted
  • 100g Sour milk

Zutaten für die Auffrischung

  • 70g Wheat flour
  • 20g Emmer flour
  • 10g Whole rye flour, toasted
  • 100g Water
  • 50g Starter
1
Mix the starter with Water and add the dry ingredients. Refresh at least 5 times before using for baking.
70g Wheat flour 20g Emmer flour 10g Whole rye flour, toasted 100g Water 50g Starter

Aufarbeitung

1
Toast the Whole rye flour and cool Down. Mix with other dry ingredients and add the sour milk. Let it ferment in an open jar at room temperature for 24 hours before refreshing.
70g Wheat flour 20g Emmer flour 10g Whole rye flour, toasted 100g Sour milk

Ergebnis

Nordic Farmer Bread

Nordic inspired bread made with rye, wheat, salt, seeds and wheat flakes. Made with 50% sourdough and NO yeast!
Angels Blood Nordic Farmer Bread first overview
Angels Blood Nordic Farmer Bread second overview
Angels Blood Nordic Farmer Bread first slice
Angels Blood Nordic Farmer Bread second slice

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Explore sourdough library