Mistura

Unknown
Líquido Farinha Outro
Robert

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

desde 2016

No good bakery selling good sourdough bread around; I wanted to create a very good bread all by myself; my mums husband is a baker, our conversations inspired me; I needed something aside the office I can have passion for

Características

I feed Robert weekly with whole grain rye flour, letting him sit for ~6-8 h at 23-30 degrees. He has this amazing sweet sour taste / smell, a bit like honey, very fruity and I love the velvet texture. The loafs taste fantastic, not to acidic and have a great oven spring. His brother Volker (whole grain wheat) is fantastic as well. A bit milder but not as strong yet as Robert.

Sabor

Receita

Ingredientes iniciais

Ingredientes para alimentar

1
10g starter, 50 g water, 50 g whole grain rye flower

Método de trabalho

1

Result

Bagels

Robert Bagels first overview
Robert Bagels first slice

Rye Wheat Sourdough bread

My favorite loaf, no artificial yeast
Robert Rye Wheat Sourdough bread first overview
Robert Rye Wheat Sourdough bread first slice

Spelt whole grain loaf with buckwheat

Robert Spelt whole grain loaf with buckwheat first overview
Robert Spelt whole grain loaf with buckwheat first slice

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library