COMPLÉTÉ À 100%

Mélange

50%
50%
Liquide Farine Autres
Roggedesem

Préserver votre levain pour le futur

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Depuis 2016

Back to authentic baking. Previous starter died at age of 8, now working with a new starter.

Caractéristiques

Very mild, not very strong. No real problem, as I usually make hybrid breads. My starter does great with yeast! Typically use it for my 3-stage dark rye bread

Goût et saveur

Roggedesem rising shot

Recette

Ingrédients de base

  • 100% Rye flour
  • 100% Water

Ingrédients pour nourrir le levain

  • 100% Starter
  • 100% Rye whole meal
  • 100% Water
1
Take it from the fridge, feed it (1/3 starter, 1/3 wholemeal rye, 1/3 warm water). Leave at room temp. Sometimes feed again, same regime before using and store some in the fridge again.
100% Starter 100% Rye whole meal 100% Water

Méthode de travail

1
100% hydratation rye sourdough
100% Rye flour 100% Water

Result

80% dark rye (3-stage)

Great dark Rye with raisins
Roggedesem 80% dark rye (3-stage) first overview
Roggedesem 80% dark rye (3-stage) second overview

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque

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