100% VOLLSTÄNDIG

Mischung

100%
Flüssigkeit Mehl Weitere
Paula

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seit 2016

I didn't want any more bread from which I didn't know the ingredients. and I had he Impression that everything bought from the bakery tasted the same and had the same mouthfeeling. As I like the taste of dark bread which cannot be achieved with yeast I decided to have my own sourdough.

Charakteristische Eigenschaften

Paula is about two years old and smells very fresh and fruity. The aroma given to my bread is simply wonderful. Paula is created from Roggenvollkornmehl and water, nothing else. I feed it with freshly ground flour every week. It's very active and it only takes a few hours till she fills her glas completely. I like it very much baking bread and other wonderful things with her „support“.

Geschmack und Aroma

Paula top shot
Paula jar shot
Paula front shot
Paula rising shot

Rezept

Zutaten für den Starter

  • 50% Roggenvollkornmehl frisch (selbst) gemahlen
  • 50% Water

Zutaten für die Auffrischung

  • 50% Roggenvollkornmehl frisch (selbst) gemahlen
  • 50% Water
1
Feeding Paula once week with 50 % Vollkornmehl / 50 % water is suffienct to keep her alive. Before using it to bake I feed it twice one day before. As you recommend three times I shall try it :-) but in the past it worked fine.
50% Roggenvollkornmehl frisch (selbst) gemahlen 50% Water

Aufarbeitung

1
Paula has been created from 50 % Roggenvollkornmehl and 50 % Water. After feeding her four days (50/50 flour + water) in a row she was very active.
50% Roggenvollkornmehl frisch (selbst) gemahlen 50% Water

Ergebnis

Käckebrot / crisp bread

I tried many different types of Knäckebrot (crisp bread) with and without seeds.
Paula Käckebrot / crisp bread first overview

one-of-my-first-breads

When I made this bread I didn't know that I should feed the starter before preparing the (overnight) sourdough
Paula one-of-my-first-breads first overview
Paula one-of-my-first-breads second overview
Paula one-of-my-first-breads first slice

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