Mélange

56%
44%
Liquide Farine Autres
Rye

Préserver votre levain pour le futur

Créer le vôtre Explore sourdough library

Since 2016

Michael Pollan's book Cooked

Caractéristiques

It's very resilient. There were a few times I thought it almost died, but it inevitably came back to life within 24 hours. It's also impatient to grow and ferment, won't wait patiently and if I don't manage to feed it at the right time it goes sour on me. But it's also very strong. One or two spoonfuls will lift a big beautiful boule. Oh.. and it smells like apricot jam :)

Goût et saveur

Recette

Ingrédients de base

  • 40g Rye
  • 50g Water

Ingrédients pour nourrir le levain

  • 40g Rye flour
  • 50g Water
1
Throw away almost all the starter, just leave smears on the jar and spoon. Then add water and flour, stir and leave
40g Rye flour 50g Water

Méthode de travail

1
Just mix rye flour with water and wait
40g Rye 50g Water

Result

Bread

80% hydration boules with wholegrain are my favorite
Rye Bread first overview

Préserver votre levain pour le futur

Créer le vôtre Explore sourdough library