Смесь

84%
16%
жидкость муку Другой
Alfred

Сохрани свою закваску для будущего поколения

добавьте свою закваску Исследуйте библиотеку

С 2016

I needed a great challenge, so I started baking with sourdough, just to see if I could. I stopped running marathons and needed a new thing to be good at.

Характеристики

Strong and bold, when baking. Light in color. 2 parts wheat, 1 part rye, so I use it for both rye bread and wheat bread.

Вкус и аромат

Alfred top shot
Alfred jar shot
Alfred front shot
Alfred rising shot

Рецептура

Ингредиенты для стартера

  • 66% Wheat
  • 33% Rye
  • 100% Water

Ингредиенты для обновления

1
I feed him with 50 g og wheat, 25 g of rye and 75 g of water to 75 g of starter.

Метод работы

1
My sourdough is a mix of wheat and rye, 2/3 to 1/3. I feed it once a week and keep it in the fridge, when not baking. I started my sourdough in October 2016, feeding it twice a day, until it was ready for baking within 8 days.
66% Wheat 33% Rye 100% Water

Result

Sourdoug bread

I mainly bake round loaves in my Dutch oven, but also rye bread for open sandwiches and baguettes.
Alfred Sourdoug bread first overview
Alfred Sourdoug bread second overview
Alfred Sourdoug bread first slice
Alfred Sourdoug bread second slice

Сохрани свою закваску для будущего поколения

добавьте свою закваску Исследуйте библиотеку

Комментарии

I hope to learn a lot more about sourdough and higher hydration in the future. - Also baking sweet cakes with sourdough would be a welcoming challenge for me.