COMPLÉTÉ À 100%

Mélange

50%
50%
Liquide Farine Autres
Unkle Fritz

Préserver votre levain pour le futur

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Depuis 2017

My job, my cusiosity and the wish to have my own sourdough!

Caractéristiques

Mild roasted rye sourdough with a milky, slightly vinegar note. Very digestible and suitable for typical rye and wheat breads.

Goût et saveur

Unkle Fritz top shot
Unkle Fritz jar shot
Unkle Fritz front shot
Unkle Fritz rising shot

Recette

Ingrédients de base

  • 100% Rye flour type 1150
  • 100% Water

Ingrédients pour nourrir le levain

  • 100% Water
  • 100% Rye flour type 1150
1
Every 24 h you have to feed your sourdough with warm water and flour and stir well. 5 - 8h before useing the sourdough feed the starter with warm water and rye flour and store at room temperature.
100% Water 100% Rye flour type 1150

Méthode de travail

1
First create a simple rye sourdough. It will take 3 days. After 72 h (feeding your dough every 24 h) you can bake your first bread with the young sourdough of the first generation. You have to use a bit of this young sourdough as a starter for the next sourdough the second generation. This will be the second sourdough. The second sourdough will become more aktive and aromatic.
100% Rye flour type 1150 100% Water

Result

Unkle Fritz Bread

Wheat or rye breads with different flour quantities and sprouted rye.
Unkle Fritz Unkle Fritz Bread first overview
Unkle Fritz Unkle Fritz Bread second overview
Unkle Fritz Unkle Fritz Bread first slice
Unkle Fritz Unkle Fritz Bread second slice

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque