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Magdalena

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dal 2020

I am a bioartist and I love bacteria and fungi. I started to grow my sourdough as a bit of a research regarding bacteria and its fermentation process

Caratteristiche

The smell is quite unique but also sweet, depends on how often I feed it. It feels like it is somehow inmortal since I have left it for a week or two and when I am going to use it she just needs a bit of a push and in two days -feeding her every 12h- she will be ready for helping me bake a nice piece of bread. She never lets me down and she´´´´´´ s always there for me.

Sapore e aroma

Magdalena jar shot
Magdalena front shot
Magdalena rising shot

Ricetta

Ingredienti di partenza

  • 50% Rye
  • 50% Wheat
  • 100% Water

Ingredienti per il rinfresco

  • 10g Starter
  • 10g Wheat flour
  • 10g Rye flour
  • 10g Water
1
I try to keep it alive by feeding it 4/3 times a week, more when I am baking something. I feed it at 100% hydration with a combination of both rye and wheat flour. I usually leave 10gr of starter, 10g of rye flour, 10g of wheat flour and 20gr water.
10g Starter 10g Wheat flour 10g Rye flour 10g Water

Metodo di lavorazione

1
She is a bit acid but she never lets you down.
50% Rye 50% Wheat 100% Water

Result

Bread

My specialty is seeded sourdough bread
Magdalena Bread first overview
Magdalena Bread second overview
Magdalena Bread first slice

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