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Líquida Harina Otros
Jooseppi

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desde 2018

Had been working at a bread bakery back in the states before moving here. Missed baking sourdough and having good bread around

Características

Pretty fast fermentation reaches peak in a few hours. Much more pungent sour smell than the one we used at the bread bakery I used to work at.

gusto

Receta

Ingredientes de partida

  • 50% Rye
  • 50% Whole wheat
  • 100% Water
  • 50% Starter

ingredientes de alimentación

1

método de trabajo

1
Mix water flour old starter let sit overnight. Next day build levain and age for 3-4 hrs. I rstore my starter in the fridge until the day before the next time I bake. If the starter is sluggish I do several feedings before building levain.
50% Rye 50% Whole wheat 100% Water 50% Starter

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