Perfekter Sauerteig
Alter
9Jahre
Farbe
Ursprungsland Vereinigtes Königreich
Geschmack
und Aroma
Mischung
80%
20%
Flüssigkeit
Mehl
Weitere
Cowry
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I enjoyed making yeasted bread but missed the 'chew' of a good sourdough, I tried yeasted Poolish, No knead yeasted but none gave me what I wanted until I started making Sourdough in 2015, since then I've never looked back!
Charakteristische Eigenschaften
A fairly active but more refined starter than Barye, my 100% Rye starter. Despite being active it is very mellow with low acidity, good for making breads, Ciabatta, pancakes, Naan bread etc Normal doubling is 4~5 hours but can be encouraged, with warmth, to double in 2~3
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 20% Organic wholemeal rye
- 20% Extra strong canadian white flour
- 60% Organic white bread flour
- 100% Filtered water
Zutaten für die Auffrischung
- 20% Organic wholemeal rye
- 20% Extra strong canadian white flour
- 60% Organic white bread flour
- 100% Filtered water
1
Use part to build a levain, or if not used for a while, discard, to leave one tbsp, and feed with mixed flours at 100% hydration
20% Organic wholemeal rye
20% Extra strong canadian white flour
60% Organic white bread flour
100% Filtered water
Aufarbeitung
1
Use part to build a levain or, if not used for a while, discard to leave one tbsp then feed with Rye, Strong Canadian White & Organis White flours @ 100% hydration
20% Organic wholemeal rye
20% Extra strong canadian white flour
60% Organic white bread flour
100% Filtered water
Ergebnis
White Bread, Ciabatta, Durum wheat bread, pancakes, Naan
The starter tends to be used for whiter or more refined bakes with my Rye starter being used for more Wholegrain bakes
Seaweed bread
A bread with 5% Nori seaweed allowing reduction of salt to 0.75%
