Perfect sourdough

Mischung

50%
50%
Flüssigkeit Mehl Weitere
Stinkie

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Since 2012

Buying a bread baking machine and not liking the result! When we were little, we went on vacation to Spain and the bread there was amazing. When I rented a place for myself, I decided to chase that taste, even earning a bread baker's degree.

Charakteristische Eigenschaften

It is quite vigorous and lively. But due to the rye, the high percentage of water, and the fridge as a place to stay during weekdays, it tends to get very acidic. I refresh the SD a few times on a shorter timespan if needed. It's also versatile: a dark rye bread a light wheat bread with a fruity flavour, both are possible.

Geschmack und Aroma

Stinkie top shot
Stinkie jar shot
Stinkie front shot
Stinkie rising shot

Rezept

Zutaten für den Starter

  • 50% Finely milled rye flour
  • 50% Water

Zutaten für die Auffrischung

  • 50g Rye flour
  • 50g Water
1
When not in the fridge, I feed it the day before I start baking. For example, friday morning, throw everything away except one teaspoon, feed it. friday night, make preferment. Goes back into the fridge after a second feeding.
50g Rye flour 50g Water

Aufarbeitung

1
I owned several sourdoughs, but the first one I got was this one: a wet rye based that is very purgent, very active, and very smelly. Awesome! It never fails me, but it does get hungry quite a lot when kept in the fridge. I like to feed it with T65 wheat flour once in a while, but it's mainly a rye meal SD.
50% Finely milled rye flour 50% Water

Ergebnis

anything!

Peasant wheat loaves, dark rye bread, miches, ... I bake it all.
Stinkie anything! first overview
Stinkie anything! second overview
Stinkie anything! first slice
Stinkie anything! second slice

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Explore sourdough library