My Hybrid Sourdough recipe

My Hybrid Sourdough

Schmelz, Germany

Age

Unknown year
Color

Country of origin Germany

Taste
& Flavour

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Sourdough
in the world

  • 1431 sourdoughs
  • 82 countries
  • 1187 cities

Mixture

33%
44%
22%
Liquid Flour Other
My Hybrid Sourdough

Since Unknown

The fascination that the sourdough rises and the very good taste of sourdough breads.

Characteristics

It's very difficult to describe the sourdough. It's not too sour, he is suitable for Wheat-Breads like Tartine or strongly Rye Breads.

Taste & flavour

Recipe

Starting ingredients

  • 20g Champagner-rye
  • 20% Wheat t110
  • 30% Water
  • 10g Starter

Feeding ingredients

  • 20g Champagner rye
  • 20g French wheat t110
  • 30g Water
  • 10g Starter
1
Since then I feed the sourdough twice a week like description below.
20g Champagner rye 20g French wheat t110 30g Water 10g Starter

Working method

1
My base Sourdough was a Wheat Starter by Mike Zakowski (thebejkr), which I reveived on a baking class in September 2018.
20g Champagner-rye 20% Wheat t110 30% Water 10g Starter

Preserve your sourdough for the future

Create your own