Perfect sourdough

Age

3Years
Color

Country of origin Denmark

Taste
& Flavour

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Sourdough
in the world

  • 1585 sourdoughs
  • 86 countries
  • 1399 cities

Mixture

50%
50%
Liquid Flour Other
Angels Blood

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Since 2016

I've done it a lot before in many versions for both typical ryebreads and wheat breads. I always stopped refreshing my sourdough and started all over Again. Not because it turned bad but just for the fun of trying different recipes. This time I have decided to keep and take care of my Little baby and follow the Development.

Characteristics

Perfectly suited for rustic, crusty breas no matter desired dough yield. I primarely use it for Danish versions of baguettes, country style breads, ciabatta, pizza but also a good match in low dosage for sweet soft rolls.

Taste & flavour

Angels Blood top shot
Angels Blood jar shot
Angels Blood front shot
Angels Blood rising shot

Recipe

Starting ingredients

  • 70g Wheat flour
  • 20g Emmer flour
  • 10g Whole rye flour, toasted
  • 100g Sour milk

Feeding ingredients

  • 70g Wheat flour
  • 20g Emmer flour
  • 10g Whole rye flour, toasted
  • 100g Water
  • 50g Starter
1
Mix the starter with Water and add the dry ingredients. Refresh at least 5 times before using for baking.
70g Wheat flour 20g Emmer flour 10g Whole rye flour, toasted 100g Water 50g Starter

Working method

1
Toast the Whole rye flour and cool Down. Mix with other dry ingredients and add the sour milk. Let it ferment in an open jar at room temperature for 24 hours before refreshing.
70g Wheat flour 20g Emmer flour 10g Whole rye flour, toasted 100g Sour milk

Result

Nordic Farmer Bread

Nordic inspired bread made with rye, wheat, salt, seeds and wheat flakes. Made with 50% sourdough and NO yeast!
Angels Blood Nordic Farmer Bread first overview
Angels Blood Nordic Farmer Bread second overview
Angels Blood Nordic Farmer Bread first slice
Angels Blood Nordic Farmer Bread second slice

Preserve your sourdough for the future

Create your own Explore sourdough library