COMPLÉTÉ À 100%

Mélange

50%
50%
Liquide Farine Autres
Jesus

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque

Depuis 2017

Sadly my "old" died when he dropped with the jar. The new one is named Jesus as I always keep a little amount of dried starter that happily rises again and again ;)

Caractéristiques

Intense, fruity smell and flavor. Used to bake either 100% Organic Rye bread (type 630) or a mix with wheat (550 to 1050) and spelt.

Goût et saveur

Jesus top shot
Jesus jar shot
Jesus front shot
Jesus rising shot

Recette

Ingrédients de base

  • 100g Rye 1150
  • 100g Water

Ingrédients pour nourrir le levain

  • 10g Jesus
  • 50g Organic rye 630
  • 50g Tab water
1
As my starter is kept in the fridge and used directly from there, I only feed once per month or so.
10g Jesus 50g Organic rye 630 50g Tab water

Méthode de travail

1
100% hydration Rye Sourdough, about one year old
100g Rye 1150 100g Water

Result

Pure Rye 1150, hydration 70%

Typical German Rye-Bread, very chewy (in the best sence of course), moist, yet fluffy texture. 24 hours proofing.
Jesus Pure Rye 1150, hydration 70% first overview
Jesus Pure Rye 1150, hydration 70% second overview
Jesus Pure Rye 1150, hydration 70% first slice
Jesus Pure Rye 1150, hydration 70% second slice

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque