COMPLÉTÉ À 100%

Mélange

50%
50%
Liquide Farine Autres
Stinkie

Préserver votre levain pour le futur

Créer le vôtre Explore sourdough library

Depuis 2012

Buying a bread baking machine and not liking the result! When we were little, we went on vacation to Spain and the bread there was amazing. When I rented a place for myself, I decided to chase that taste, even earning a bread baker's degree.

Caractéristiques

It is quite vigorous and lively. But due to the rye, the high percentage of water, and the fridge as a place to stay during weekdays, it tends to get very acidic. I refresh the SD a few times on a shorter timespan if needed. It's also versatile: a dark rye bread a light wheat bread with a fruity flavour, both are possible.

Goût et saveur

Stinkie top shot
Stinkie jar shot
Stinkie front shot
Stinkie rising shot

Recette

Ingrédients de base

  • 50% Finely milled rye flour
  • 50% Water

Ingrédients pour nourrir le levain

  • 50g Rye flour
  • 50g Water
1
When not in the fridge, I feed it the day before I start baking. For example, friday morning, throw everything away except one teaspoon, feed it. friday night, make preferment. Goes back into the fridge after a second feeding.
50g Rye flour 50g Water

Méthode de travail

1
I owned several sourdoughs, but the first one I got was this one: a wet rye based that is very purgent, very active, and very smelly. Awesome! It never fails me, but it does get hungry quite a lot when kept in the fridge. I like to feed it with T65 wheat flour once in a while, but it's mainly a rye meal SD.
50% Finely milled rye flour 50% Water

Result

anything!

Peasant wheat loaves, dark rye bread, miches, ... I bake it all.
Stinkie anything! first overview
Stinkie anything! second overview
Stinkie anything! first slice
Stinkie anything! second slice

Préserver votre levain pour le futur

Créer le vôtre Explore sourdough library