100% VOLLSTÄNDIG

Mischung

50%
50%
Flüssigkeit Mehl Weitere
Rudl

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek

seit 2012

Health reasons. Due to removal of gallbladder my husband was not able to eat yeasted bread, and I had started to search for other options and solutions to leaven my bread.

Charakteristische Eigenschaften

My Rudl doubles in 2-3 hours and then he keeps going. He is fed with stone-milled organic semi white flour that is why he is very vigorous. He is also a riser in the fridge which is great. Can't imagine my life without him, please don't tell my husband ;)

Geschmack und Aroma

Rudl top shot
Rudl jar shot
Rudl front shot
Rudl rising shot

Rezept

Zutaten für den Starter

  • 100% Stone ground rye
  • 100% Filtered water

Zutaten für die Auffrischung

  • 100% Semi white stone milled flour
  • 80% Filtered water
1
I normaly keep my starter int the fridge, as I don't bake that often, 2-3 times a week. When I feed my starter, I sometimes do multiple feedings in one day, in the morning, then after 4 hours I feed it again, during that time I leave it on the kitchen counter. Then I usually make 60% motherdough/sometimes I use liquid levain.
100% Semi white stone milled flour 80% Filtered water

Aufarbeitung

1
When I first made my sourdough I made it with stoneground rye and filtered water. Then after a year and a half I started feeding it with semi-white stone ground wheat, and after 2 years I lowered the hydration from 100% to 80%.
100% Stone ground rye 100% Filtered water

Ergebnis

White bread, seeded bread, brioche, 100% rye bread

You can use it for all kinds of bread dough and sweet dough.
Rudl White bread, seeded bread, brioche, 100% rye bread first overview
Rudl White bread, seeded bread, brioche, 100% rye bread second overview
Rudl White bread, seeded bread, brioche, 100% rye bread first slice
Rudl White bread, seeded bread, brioche, 100% rye bread second slice

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek