Perfect sourdough

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Hans

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Since 1942

I'm inspired by the old way the bread was made and sick of all the bad called bread that's now in the supermarkets

Caratteristiche

it's a whole rye sourdough. it was a gift from an old german guy, who was keeping it from about 75 years. Now I've been working with it 4 years ago

Sapore e aroma

Hans top shot
Hans jar shot
Hans front shot
Hans rising shot

Ricetta

Ingredienti di partenza

  • 100% Water
  • 100% Rye flour
  • 100% Starter
  • 100% Water
  • 100% Rye flour
  • 100% Water
  • 100% Rye flour
  • % Starter
  • 100% Starter

Ingredienti per il rinfresco

  • 100g Starter
  • 100g Rye flour
  • 100g Water
  • 100% Starter
  • 100% Water
  • 100% Rye
  • 100% Starter
1
Mix the sourdough starter with water and rye flour and leave it at room temperature 12 hours
100g Starter 100g Rye flour 100g Water
2
to use, mix starter, water and rye flour and wait it to raise 4 hours
100% Starter 100% Water 100% Rye
3
if no need to use it, put it in the fridge after it raises
100% Starter

Metodo di lavorazione

1
Add rye flour and water and mix it. Leave for 24 hrs at room temperature
100% Water 100% Rye flour
2
take out half of the mixture and add water to it. disolve it and add rye flour. leave it at room temperature for another 24 hours
100% Starter 100% Water 100% Rye flour
3
repeat step 2 for another 5 days
100% Water 100% Rye flour % Starter
4
sourdough should be ready to use
100% Starter

Result

Rye beer loaf

Rye sourdough, whole wheat flour, stout beer and stour beer malt.
Hans Rye beer loaf first overview
Hans Rye beer loaf second overview
Hans Rye beer loaf first slice
Hans Rye beer loaf second slice

100% rye

Rye sourdough bread with sprouted sunflower seeds and caraway seeds
Hans 100% rye first overview
Hans 100% rye second overview
Hans 100% rye first slice
Hans 100% rye second slice

Conserva il tuo lievito madre per il futuro

Crea il tuo Explore sourdough library

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