Evelin Sourdough recipe

Evelin Sourdough

Bucharest, Romania

Age

1Year
Color

Country of origin Romania

Taste
& Flavour

Asia
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Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 1561 sourdoughs
  • 82 countries
  • 1188 cities

Mixture

50%
50%
Liquid Flour Other
Evelin Sourdough

Since 2018

The passion for bakery and baked product. From my point of view every baker or bakery should have their own sourdough. It is a real pride of any baker, an emblem and a label of any bakery

Characteristics

100% Rye liquid sourdough, I use 15% on flour with 2 % salt and 65 % water.

Taste & flavour

Evelin Sourdough rising shot

Recipe

Starting ingredients

  • 50g Rye flour
  • 50ml Water

Feeding ingredients

  • 200g Starter
  • 100g Rye flour
  • 100ml Water
1
use 200 g sourdough and mix it with 100 g Rye Flour and 100 ml water, mix them well using a silicone spatula. Leave it in a glass jar at room temperature until it doubles his volume. Store in the fridge
200g Starter 100g Rye flour 100ml Water

Working method

1
mix 50 g Rye Flour with 50 ml Water using a silicon spatula. Leave it in a glass jar at room temperature between 24 to 50 hours (depends on room temperature) . Should increase his volume between 20 to 40 %
50g Rye flour 50ml Water
2
Add 50 g Rye Flour and 50 ml Water to the 100 g starter and mix them well using a silicone spatula. Leave it in a glass jar at room temperature between 24 to 36 hours (depends on room temperature) . Should increase his volume between 40 to 80 %
3
Add 100 g Rye Flour and 100 ml Water to the 200 g starter and mix them well using a silicone spatula. Leave it in a glass jar at room temperature between 12 to 24 hours (depends on room temperature) . Should increase his volume between 90 to 120 %
4
Remove 200 g of starter and use the remain part of 200 g starter by adding 100 g Rye Flour and 100 ml water, mix them well using a silicone spatula. Leave it in a glass jar at room temperature a few hours until it doubles his volume. Repeat this step at least 3 more times. After that you can sore it in the fridge

Result

Breads

French baguette White breads Grains and seeds breads Mix of flours (75 % wheat flour and 25 % rye Flour)
Evelin Sourdough Breads first overview
Evelin Sourdough Breads second overview
Evelin Sourdough Breads first slice

Preserve your sourdough for the future

Create your own