Penny was born on October 17 2018. Penny is a very active sourdough. She has a very sweet, fruity aroma and sour taste. Originally started with Just organic dark rye flour but Penny evolved as durum flour was introduced into her feeding. The combination of 2 flour added another dimension of complexity. Now she also has some slight savory note.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

50% Organic dark rye flour
50% Water

Zutaten für die Auffrischung

33.3% Fine durum flour
33.3% Organic dark rye flour
33.4% Water

As Penny mature, we wanted to add another dimension to Penny. So we decided to feed her with the following. 1/3 Organic Rye Flour 1/3 Fine Durum flour 1/3 Water

33.3% Fine durum flour 33.3% Organic dark rye flour 33.4% Water

Aufarbeitung

Penny started with organic dark rye flour. She was fed every 24 hours for 7 straight days and fermenting at room temperature - 77F

50% Organic dark rye flour 50% Water

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek