Perfekter Sauerteig

Mischung

39%
31%
30%
Flüssigkeit Mehl Weitere
Forever Rye

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seit 2015

My baker died. Oh well, I've been making bread before that, but good bakers are rare, and I love eating what I made with my hands, too. It's a humble process, which utterly relaxes me, and the smell of freshly-baked bread is simply so sexy.

Charakteristische Eigenschaften

This has accompanied me for some time, becoming more stable every year. It never gets long rests... it's slow and strong, and requires long processes. Typically, it ends up in sturdy, robust breads, often with spices and long proofing time. It works fine fermenting very long at kitchen temperature (ca. 22°C), but better at 29°C in the convector, which gives it a more pronounced acidity.

Geschmack und Aroma

Forever Rye jar shot
Forever Rye rising shot

Rezept

Zutaten für den Starter

  • 40% Rye starter
  • 40% Whole Rye Flour
  • 50% Water

Zutaten für die Auffrischung

  • 30% Starter
  • 40% Whole Rye Flour
  • 50% Water
1
See first steps.
30% Starter
2
Add flour
40% Whole Rye Flour
3
Add water (minimum room temperature!)
50% Water

Aufarbeitung

1
Start with a level tablespoon of rye starter from the fermented mass you have set up the night before
40% Rye starter
2
Add a heaped tablespoon of wholemeal rye
40% Whole Rye Flour
3
Add two tablespoons of water
50% Water

Ergebnis

Robust Tyrolean Vinschgau rolls

500 g each flour/water 1 tbsp starter 250 g Rye 250 g Spelt 200 ml water 20 g Salt 10 g yeast Fennel /aniseed
Forever Rye Robust Tyrolean Vinschgau rolls second overview

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek