Mistura

50%
50%
Líquido Farinha Outro
Melchior

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desde 2018

Healthy baking, taste, flavours

Características

I am making type of 'levain' which is not sour, my bread is proofed overnight in fridge and only bulk ferment for 4 hours, bench for another 2 hours, maintaining below 8 hours of above 20C fermenting to prevent sourness. Despite sourness is what make sourdough, but most 'Pain au Levain' is not sour from where I am

Sabor

Melchior top shot
Melchior jar shot
Melchior front shot
Melchior rising shot

Receita

Ingredientes iniciais

  • 100% Rye flour
  • 100% Water

Ingredientes para alimentar

1
If I will not bake, i throw out half and feed 1:2:2 ration, and store Melchior in the fridge (it stayed up to 1-2 weeks) If i will be baking, i will use whatever amount I need, then feed the remaining 1:1:1 ratio.

Método de trabalho

1
Mix up: 50g of organic Rye flour (Doves Farm) 50g of water (Dubai's Masafi bottled water)
100% Rye flour 100% Water

Result

Bread

Bread loaf, part made from AP, Bread flour, Rye, Spelt
Melchior Bread first overview
Melchior Bread second overview
Melchior Bread first slice
Melchior Bread second slice

Preserve sua massa madre para o futuro

Create your own Explore sourdough library