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I started baking with sourdough 30 years ago so I could make a Jewish rye bread that I ate in my childhood that was no longer commercially available. I’ve made many starters over the years. I do not like the flavor profile of refrigerator-stored starter, so I would make new starters every few months until 2107 when I had the time to store it at room temp and refresh it twice a day.
It is made with rye flour and tends to be gray in color with brown flecks. It smells like honey when first mixed and like beer or wine when ripe. It is vigorous and converts well when mixed with other flour types to make many kind of breads.
Geschmack und Aroma
Zutaten für den Starter
- 50% Water
- 50% Flour
Zutaten für die Auffrischung
- 11% Starter
- 44.5% Water
- 44.5% Whole organic rye flour