COMPLETATO AL 100%

Miscela

50%
50%
Liquido Farina Altro
Jesus

Conserva il tuo lievito madre per il futuro

Crea il tuo Explore sourdough library

Since 2017

Sadly my "old" died when he dropped with the jar. The new one is named Jesus as I always keep a little amount of dried starter that happily rises again and again ;)

Caratteristiche

Intense, fruity smell and flavor. Used to bake either 100% Organic Rye bread (type 630) or a mix with wheat (550 to 1050) and spelt.

Sapore e aroma

Jesus top shot
Jesus jar shot
Jesus front shot
Jesus rising shot

Ricetta

Ingredienti di partenza

  • 100g Rye 1150
  • 100g Water

Ingredienti per il rinfresco

  • 10g Jesus
  • 50g Organic rye 630
  • 50g Tab water
1
As my starter is kept in the fridge and used directly from there, I only feed once per week or sometimes twice.
10g Jesus 50g Organic rye 630 50g Tab water

Metodo di lavorazione

1
100% hydration Rye Sourdough, about one year old
100g Rye 1150 100g Water

Result

Pure Rye 1150, hydration 70%

Typical German Rye-Bread, very chewy (in the best sence of course), moist, yet fluffy texture. 24 hours proofing.
Jesus Pure Rye 1150, hydration 70% first overview
Jesus Pure Rye 1150, hydration 70% second overview
Jesus Pure Rye 1150, hydration 70% first slice
Jesus Pure Rye 1150, hydration 70% second slice

Conserva il tuo lievito madre per il futuro

Crea il tuo Explore sourdough library