Mélange

84%
16%
Liquide Farine Autres
Alfred

Préserver votre levain pour le futur

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Depuis 2016

I needed a great challenge, so I started baking with sourdough, just to see if I could. I stopped running marathons and needed a new thing to be good at.

Caractéristiques

Strong and bold, when baking. Light in color. 2 parts wheat, 1 part rye, so I use it for both rye bread and wheat bread.

Goût et saveur

Alfred top shot
Alfred jar shot
Alfred front shot
Alfred rising shot

Recette

Ingrédients de base

  • 66% Wheat
  • 33% Rye
  • 100% Water

Ingrédients pour nourrir le levain

1
I feed him with 50 g og wheat, 25 g of rye and 75 g of water to 75 g of starter.

Méthode de travail

1
My sourdough is a mix of wheat and rye, 2/3 to 1/3. I feed it once a week and keep it in the fridge, when not baking. I started my sourdough in October 2016, feeding it twice a day, until it was ready for baking within 8 days.
66% Wheat 33% Rye 100% Water

Result

Sourdoug bread

I mainly bake round loaves in my Dutch oven, but also rye bread for open sandwiches and baguettes.
Alfred Sourdoug bread first overview
Alfred Sourdoug bread second overview
Alfred Sourdoug bread first slice
Alfred Sourdoug bread second slice

Préserver votre levain pour le futur

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Commentaires

I hope to learn a lot more about sourdough and higher hydration in the future. - Also baking sweet cakes with sourdough would be a welcoming challenge for me.