Alter
4Jahre
Farbe
Ursprungsland Kanada
Geschmack
und Aroma
Mischung
55%
24%
20%
Flüssigkeit
Mehl
Weitere
Borat
Bewahren Sie Ihren Sauerteig für die Zukunft auf
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Started making cheese, and those YouTube videos led me on to sourdough
Charakteristische Eigenschaften
Started with flour and redcurrants from the home garden
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 20g Bread flour
- 20g Whole wheat flour
- 10g Rye flour
- 2g Redcurrents from home garden
- 50g Water
- 20g Bread flour
- 20g Whole wheat flour
- 10g Rye flour
- 50g Water
- 50g Starter
- 20g Bread flour
- 20g Whole wheat flour
- 10g Rye flour
- 50g Water
- 50g Starter
- 20g Bread flour
- 20g Whole wheat flour
- 10g Rye flour
- 50g Water
Zutaten für die Auffrischung
1
Keep 50g of starter
add 50g of water and (20g of Bread Flour, 20g Whole Wheat Flour, 10g Rye Flour)
Aufarbeitung
1
Mix all ingredients, keep at room temperature for 24hrs
20g Bread flour
20g Whole wheat flour
10g Rye flour
2g Redcurrents from home garden
50g Water
2
Add ingredients, mix thouroughily and keep at room temperature for 24hrs
20g Bread flour
20g Whole wheat flour
10g Rye flour
50g Water
3
Remove the fruit, and keep 50g of the starter
Add remaining ingredients, mix thouroughily and keep at room temperature for 24hrs
50g Starter
20g Bread flour
20g Whole wheat flour
10g Rye flour
50g Water
4
Add ingredients, mix thouroughily and keep at room temperature for 24hrs
Repeat every 24hrs for 7-8 days
Once starter doubles it's size in 5-6hrs it's well established and can be stored in the fridge and fed once per week
50g Starter
20g Bread flour
20g Whole wheat flour
10g Rye flour
50g Water
Ergebnis
Bread
First bread
