<< Back

Baker's sourdough

The leaven allows the bread to swell and to give it flavor. It is an ancestral technique, simple and yet not so easy.

Bread
Course: Other
Preparation time: 10 minutes
Rest time: 24 minutes
Cost per serving: 0,08 €
Energy: 79 kcal / serving

Instructions

  • 1.   Mix the 50g of flour with the 50g of mineral water (20-30 °

Notes

  • Rye flour should be produced within 3-5 months preferably complete (T110-T130) so that the yeasts and good bacteria are numerous. Fires older than a year and refined T45 style are often sterile without life and do not give good results.
  • The water must have the same temperature as your leaven to activate it, 20-30 ° C.

Questions

Reviews

No review yet , add a review

Ingredients for servings

  • 50 g of Rye flour
  • 50 g of mineral water

Informations nutritionelles *

  •  
    Par personne
    % AJR
  • Valeur énergétique
    79 kcal
    4 %
  • Matières grasses
    0,56 g
    1 %
  • dont saturés
    0,07 g
    0 %
  • Glucides
    11,2 g
    4 %
  • dont sucres
    0,58 g
    1 %
  • Protéines
    3,98 g
    8 %
  • Fibres
    5,95 g
    n/a
  •   Plus de données
* A titre indicatif, avant cuisson, AJR de l'Union européenne.