Alter
4Jahre
Farbe
Ursprungsland Deutschland
Geschmack
und Aroma
Mischung
70%
30%
Flüssigkeit
Mehl
Weitere
Mooskuh
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All good bakery stores have gone, only industry bread in supermarkets left. Corona home-office gave me the required short time-slots for sourdough bread. With self milled flour now I have the farmer’s bread back, which I was used to quite some years, ago.
Charakteristische Eigenschaften
It goes very well with Rye and is perfect for mixing with Emmer or Einkorn. It produces a nice crust and an even crumb. It rather produces a softer dough.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 50% Organic wholemeal rye flour
- 50% Local tab water
- 80% Existing sourdough
- 10% Organic wholemeal rye flour
- 10% Local tab water
Zutaten für die Auffrischung
- 60g Freshly milled organic wholemeal rye flour
- 60g Lacal tab water
1
Adding 60 g Freshly milled organic wholemeal rye flour and 60g water.
60g Freshly milled organic wholemeal rye flour
60g Lacal tab water
Aufarbeitung
1
Based on organic wholemeal rye flour.
Sourdough grown by myself at home over 7 days on the country side 40 km west of munich.
50% Organic wholemeal rye flour
50% Local tab water
2
Refreshed once a week only in the starting pot, not taken away from the dough of the next bread.
80% Existing sourdough
10% Organic wholemeal rye flour
10% Local tab water
3
The sourdough also spent 3 weeks at the baltic sea.
Ergebnis
Rye-Emmer bread
Self milled organic wholemeal flour.
Rye-Wheat windmilled bread
Wheat wholemeal flour milled in an old durch mill in North Sjealand in Denmark and self milled wholemeal rye flour.
Pure rye bread
100% Self milled organic wholemeal rye flour.
Rye fuit nut bread
Self milled organic wholemeal rye flour, dried fruits and roasted nuts.
