Mélange

50%
50%
Liquide Farine Autres
Olivia2018

Préserver votre levain pour le futur

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Depuis 2018

It was one blog i had been reading for a while, mylifeinsourdough. It inspired me. And i appreciate it a lot.

Caractéristiques

It is fair enough that my sourdough starter is a very strong lady. She has a beautiful sourness in her taste and the smell is quite acidic, which I like. The rye makes the taste a bit nutty but even though it is not very liquid in the beginning of the feeding process, it becomes wet when it gets to the third day of being left alone.

Goût et saveur

Olivia2018 top shot
Olivia2018 jar shot
Olivia2018 front shot
Olivia2018 rising shot

Recette

Ingrédients de base

  • 100g Water
  • 70g Rye flour
  • 30g Wheat flour

Ingrédients pour nourrir le levain

  • 25g Starter
  • 100g Tap water
  • 70g Rye flour
  • 30g Wheat flour
1
To 25 g of starter
25g Starter
2
I add 100 grams of water, mix it a
100g Tap water
3
then add 70g of rye flour,
70g Rye flour
4
30g of wheat whole grain wheat flour. Mix it and put it on the shelf
30g Wheat flour

Méthode de travail

1
Add 100 g of water
100g Water
2
60g rye flour
70g Rye flour
3
Add whole grain wheat flour and mix it carefully
30g Wheat flour
4

Result

Bread

I make different rye and wheat bread
Olivia2018 Bread first overview
Olivia2018 Bread second overview
Olivia2018 Bread first slice
Olivia2018 Bread second slice

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque