Âge
15Ans
Couleur
Pays d'origine Allemagne
Taste
& Flavour
Mélange
48%
47%
4%
Liquide
Farine
Autres
Roggensauer
Depuis 2009
I worked 12-16 hours a day in laboratory and with computers. So I decided to do something that really matters: baking.
Caractéristiques
strong and powerful, moderate sourness, smells a little bit like dark honey
Goût et saveur
Recette
Ingrédients de base
- 100% Rye flour type 1370
- 100% Water
- 10% Starter
Ingrédients pour nourrir le levain
1
Mix flour, water and starter together. Let proof for 6-8 hours at 28-30°C.
Méthode de travail
1
Mix flour, water and starter together. Let proof for 6-8 hours at 28-30°C.
100% Rye flour type 1370
100% Water
10% Starter
Result
100% rye bread
Flour, Water, Salt - nothing more
made with "Salzsauer-Führung" (2% salt in the sourdough)
