나이
13년
색
Country of origin Belgium
Taste
& Flavour
혼합물
48%
47%
4%
액체(리퀴드)
밀가루
기타
Rye sourdough
Since 2011
My first reason was to use a narural product to preserve the bread. No more fat and powders. I very quick discovered the power that lies in using sourdough. Preserving, proofing and being able to add a whole new palette of flavours to the bread are now what I use sourdough for.
특징
Very fesch somewhat citric in the nose, light acid by blocking the fermentation after 3 hours. Used for both preserving bread and proofing dough.
맛과 풍미
Recipe
Starting ingredients
- 1000g Rye flour
- 1000g Water
- 100g Starter
Feeding ingredients
- 100g Starter
- 1000g Water
- 1000g Rye flour
1
Mixing starter with rye flour and water
100g Starter
1000g Water
1000g Rye flour
Working method
1
Mixing sourdough starter provided by the mill with rye flour and water
1000g Rye flour
1000g Water
100g Starter