Alter
5Jahre
Farbe
Ursprungsland Norwegen
Geschmack
und Aroma
Mischung
70%
30%
Flüssigkeit
Mehl
Weitere
Rye Kveik
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It is part of my job, my first sourdough i mad in 2012 i think, i love the flavour of it and like to test New flours and flavours
Charakteristische Eigenschaften
It has a very strong flavour of sour beer.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 100% Kveik
- % Rye flour
- 100% Rye
- 100% Water
- 100% Mature step 1
- 100% Rye
- 100% Water
- 50% Mature step 2
Zutaten für die Auffrischung
- 100% Water
1
100% Water
Aufarbeitung
1
100% Kveik
% Rye flour
2
Mix all these indredients together, and allow to ferment a little on the counter, this is usually a little slower as the culture is used to the readily availabe sugars that are in the beer making process.
100% Rye
100% Water
100% Mature step 1
3
i have used this step to make sure that the sour is ready for flour, i think it also ensures that the flavours of the Kveik is kept in the sour.
100% Rye
100% Water
50% Mature step 2
4
The sourdough is likely ready for use now.
Ergebnis
Rye Breads
it is a Danish style light rye with and Norwegian twist