Roggepot (Rye) recipe

Roggepot (Rye)

Deventer, Netherlands

혼합물

Unknown
액체(리퀴드) 밀가루 기타
Roggepot (Rye)

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2020 이후

Just like a lot of other Dutch people, I started baking bread during first Covid Lockdown. But the ambitious girl as I am and in need for a weekend challenge, decided to go for the best and hardest, straight from the start. And then I fell in love with the taste and structure. .

특징

Although it's 5 months old now, I 'm still getting to know it.

맛과 풍미

Roggepot (Rye) jar shot
Roggepot (Rye) rising shot

레시피

시작하는 원료

  • g 80
  • ml 120

먹이재료

  • ml 25
  • g 37,5
1
I feed it once a week . Taking the jar out of the fridge and removing half of the starter. Then adding Bar-Le-Duc mineral water. These are the amounts when I don't use it for baking that weekend. But when I'm going to bake, I first refresh with these amounts (Thirsday night) and feeding 12 hours later again with the double amount (Friday morning).
ml 25
2
Stirring, then adding fine rye flower and stirring again.
g 37,5

작업방식

1
Fine rye flour , from ancient local mill.
g 80
2
Bar-Le-Duc mineral water
ml 120

Result

Foccacia

Foccacia, crackers

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