Alter
6Jahre
Farbe
Ursprungsland Russland
Geschmack
und Aroma
Mischung
50%
50%
Flüssigkeit
Mehl
Weitere
Olivia2018
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It was one blog i had been reading for a while, mylifeinsourdough. It inspired me. And i appreciate it a lot.
Charakteristische Eigenschaften
It is fair enough that my sourdough starter is a very strong lady. She has a beautiful sourness in her taste and the smell is quite acidic, which I like. The rye makes the taste a bit nutty but even though it is not very liquid in the beginning of the feeding process, it becomes wet when it gets to the third day of being left alone.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 100g Water
- 70g Rye flour
- 30g Wheat flour
Zutaten für die Auffrischung
- 25g Starter
- 100g Tap water
- 70g Rye flour
- 30g Wheat flour
1
To 25 g of starter
25g Starter
2
I add 100 grams of water, mix it a
100g Tap water
3
then add 70g of rye flour,
70g Rye flour
4
30g of wheat whole grain wheat flour. Mix it and put it on the shelf
30g Wheat flour
Aufarbeitung
1
Add 100 g of water
100g Water
2
60g rye flour
70g Rye flour
3
Add whole grain wheat flour and mix it carefully
30g Wheat flour
4
Ergebnis
Bread
I make different rye and wheat bread
