I've been baking using active dry yeast for many years and I wanted to bring my bread to the next level. I've been putting it off for a while, but after watching Karl De Smedt's videos, I stopped procrastinating.

Charakteristische Eigenschaften

Smells like an IPA. Fruity, alcohol, a little sour.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

50% Organic rye flour
50% Filtered water

Zutaten für die Auffrischung

50g Sourdough
100g Apf
100g Water

Currently, remove all but 50g of starter. Feed with: 100g King Arthur APF 100g Filtered, room temp water that's been standing out for minimum 12 hours.

50g Sourdough 100g Apf 100g Water

Aufarbeitung

Organic Rye Flour from Whole Foods Filtered, room temp water that's been standing out for minimum 12 hours.

50% Organic rye flour 50% Filtered water

Ergebnis

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