Возраст
5года
цвет
Страна происхождения Соединенное Королевство
Taste
& Flavour
Смесь
33%
33%
33%
жидкость
муку
Другой
George II
С 2019
Started my fermentation journey with kefir and sauerkraut. Sourdough was the next step
Характеристики
It’s very thick and dark. You can smell the fermented flour. It’s sour.
Вкус и аромат
Рецептура
Ингредиенты для стартера
- 10g Starter
- 10g Wholemeal flour (any grain)
- 10g Water
Ингредиенты для обновления
- 10g Starter
- 10g Dark rye
- 10g Water
1
1/1/1 water/dark rye/starter. 10g/10g/10g
Keep the minimum Amir of starter so there are no discard. Everyone I want to bake, take the starter out, feed 10g of it and put back to fridge. Feed the rest so I achieve the amount I need for my baking.
10g Starter
10g Dark rye
10g Water
Метод работы
1
My starter is a dark rye starter 1/1/1. It’s kept in the fridge, 30g, feed only when I want to bake a loaf (usually every two weeks). I do retarded method and an relaxed about the process. Sometimes both part of fermentation is done in the fridge. I only use wholemeal/grain. Sometimes I use VWG and my stand mixer, when in rush. Always 80-90%hydration.
10g Starter
10g Wholemeal flour (any grain)
10g Water