혼합물

89%
8%
3%
액체(리퀴드) 밀가루 기타
Ryemond

Preserve your sourdough for the future

Create your own Explore sourdough library

2013 이후

Curiosity :)

특징

Sour, very strong and lively

맛과 풍미

레시피

시작하는 원료

  • 500g Rhubarb
  • 20g Sugar
  • 50g Rye
  • 50g Water

먹이재료

  • 120g Flour
  • 120g Water
1
For 60g of starter: 120g water and 120g rye flour
120g Flour 120g Water

작업방식

1
Cut and smash the rhubarb stalks, add some sugar and let sit for 3-4 days or until starts to bubble
500g Rhubarb 20g Sugar
2
Add flour and some water to rhubarb Next day add 50g water and 50g rye flour Next day discard half of the starter add 50,50 water and flour, repeat next several days until the mix is nicely bubbling
50g Rye 50g Water

Result

Pumpkin bread

This bread is made with 15% pumpkin flour (milled pumpkin seeds) ,42% rye and 43% whole wheat. A pinch of turmeric
Ryemond Pumpkin bread first overview
Ryemond Pumpkin bread second overview
Ryemond Pumpkin bread first slice

Sourdough waffles

Ryemond Sourdough waffles first overview

Mini pies

Classic Russian mini pies пирожки
Ryemond Mini pies first overview

Preserve your sourdough for the future

Create your own Explore sourdough library