Âge
4Ans
Couleur
Pays d'origine Argentine
Taste
& Flavour
Mélange
45%
55%
Liquide
Farine
Autres
BaldusiWR
Depuis 2020
It started as a competition with friends during the pandemics, but I did a lot of research online before starting.
Caractéristiques
As a dry, rye based sourdough it is adds the acidity but with an extra flavor of the rye personality. Since the culture was always grown at 85% hydration and relatively low temperatures (20~24C), the lactic bacteria work a bit more. It has helped me overcome lactose intolerance and solved a friend’s inflammatory bowel.
Goût et saveur
Recette
Ingrédients de base
- 24g Rye
- 96g Whole wheat
- 85% Water
Ingrédients pour nourrir le levain
- 24g Rye
- 96g Whole wheat
- 100g Water
1
I usually cook bread on Saturdays. So Friday nights I feed it before going to sleep, so I can mix it early in the morning. When it spends more than a week in the fridge, I make 6/8hs feed before and use that starter to make crackers.
24g Rye
2
I take it out of the fridge, add the water and dissolve.
96g Whole wheat
3
Then I add the flour mixture and integrate. Then let it rest at room temperature, but on winter use a heating blanket.
100g Water
Méthode de travail
1
This sourdough started as a rye starter with just 85% of hydration. When I can, I use whole rye, normal otherwise.
24g Rye
2
After I had the basic sourdough I the changed the flour mixture to 80% organic whole wheat and 20% organic rye.
96g Whole wheat
3
I’ve always used an hydration of 85%, even when growing the sourdough. I wanted to optimize the culture for the sort of hydration I use when making whole wheat bread.
85% Water
Result
Crackers
I mix 400gr sourdough, 200gr white flour, 100gr of butter or fat, and 100gr each of chia, sunflower and flax seeds.