Âge
11Ans
Couleur
Pays d'origine Danemark
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Kurt
Depuis 2013
Curiosity. And one day, some years ago, I had no more yeast. I thought I would try it out
Caractéristiques
Kurt is not very sour but quite lively. In fact he bubbles with life.
Goût et saveur
Recette
Ingrédients de base
- 50% Water
- 25% Flour
- 25% Rye flour
Ingrédients pour nourrir le levain
- 50% Water
- 50% Flour
1
I never discard. I take out some for baking, feed both the starter in the jar and the bit for baking. Leave both on the counter for up to 12 hours. Put the starter back in the refrigerator and start baking.
50% Water
50% Flour
Méthode de travail
1
Kurt rhymes with surt which is the Danish word for sour.
50% Water
25% Flour
25% Rye flour
Result
Bread
Bread
Rolls
Sandwich bread
Bagels
Rye bread