혼합물

65%
21%
14%
액체(리퀴드) 밀가루 기타
Homer

Preserve your sourdough for the future

Create your own Explore sourdough library

2018 이후

Passionate about a bread. I like to try out new flavors, variations and colors. I made it for a long time with yeast. But I was really catching the leaven 'taste'...

특징

Homer has been a strong starter since the beginning. The bread made from the sour has a light open crumb and crispy crust.

맛과 풍미

Homer top shot
Homer jar shot
Homer front shot
Homer rising shot

레시피

시작하는 원료

  • 50g Strong white flour
  • 50g Stonegroung wholemeal rye flour
  • 100g Water
  • 50g Pre homer
  • 50g Strong white flour
  • 50g Stoneground wholemeal rye flour
  • 100g Water
  • 50g Pre homer
  • 50g Strong white flour
  • 50g Stoneground wholemeal rye flour
  • 100g Water

먹이재료

  • 50g Strong white flour
  • 50g Stoneground wholmeal rye flour
  • 100g Water
  • 50g Homer
1
Homer is on a diet. He gets fresh food 1 to 2 times a week.
50g Strong white flour 50g Stoneground wholmeal rye flour 100g Water 50g Homer

작업방식

1
Day 1 - Thoroughly mix 100g filtered room temperature water with 50g white flour & 50g wholmeal rye flour in a jar at least twice the size of the mixture. Loosely cover with a lid and set in a warm spot. Day 2 - Mix thoroughly and cover with a lid.
50g Strong white flour 50g Stonegroung wholemeal rye flour 100g Water
2
Day 3 - This will be your first feeding. Discard all but 50g of the starter. To the jar, add 100g of filtered room temperature water and 50g of white flour & 50g wholmeal rye flour to the bowl, stir, and loosely cover.
50g Pre homer 50g Strong white flour 50g Stoneground wholemeal rye flour 100g Water
3
Day 4 to 7 - Repeat Day 2 steps. Day 8 - Homer ready to use.
50g Pre homer 50g Strong white flour 50g Stoneground wholemeal rye flour 100g Water

Result

Studied tomatoes & black olives 'baguette'.
Homer  first overview
Homer  second overview
Homer  first slice
Homer  second slice

Preserve your sourdough for the future

Create your own Explore sourdough library