Bewahren Sie Ihren Sauerteig für die Zukunft aufKreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek
I was completely perplexed and enthralled by the method of making something 100% from scratch - even the leavening ingredient. My goal is to be as self sufficient as possible in my recipes, to do as much myself as possible. And bread is a perfect medium for that. Not to mention it’s historically such a communal product.
This makes a very moist crumb but not eggy. It’s barely sour, but has deep flavor from the crust. The crust starts hard right from the oven and softens as it cools. It’s best eaten 1.5 to 2 days after once the crust has been able to flavor the bread more deeply. As the crust hardens again it’s easier to cut.
Geschmack und Aroma
Zutaten für den Starter
- 30g Wheat flour
- 170g Bread flour
- 170g Water