Liquid sourdough recipe, I’ve been wanting to make bread with liquid sourdough for some time. I took advantage of the end of the year holidays to get a book on bread for me, here is the first lesson I gave myself. I admit that the sourdough gives a particular taste to the bread, I like it a lot. The crumb is tasty and takes beautiful colors, the rind browns easily. It only remains for me to maintain it as and when I use it. Thank you to Léonie for this gift, which will serve us every day indeed I intend to test all the liquid sourdough breads in this book .
Liquid sourdough recipe for 500 gr:
Ingredients
- 140 gr of organic rye flour T80 or T130 or T170
- 240 gr of water at 30 °
- 10 gr of honey
- 100 g of T55 or T65 wheat flour
Instructions
- 1st day
- Mix with a spatula 20 g of rye flour with 20 g of water.
- Add 5 gr of liquid honey.
- Cover with a cloth and let stand near a heat source for 24 hours.
- 2nd day
- Mix 40 g of rye flour with 40 g of water.
- Add 5 gr of honey.
- Incorporate the previous preparation.
- Cover with a cloth and let stand 24 hours, in a room with ambient heat.
- 3rd day
- Mix 80 g of rye flour with 80 g of water, in a room at room heat.
- Incorporate the previous preparation.
- Cover with a cloth and let stand 24 hours, in a room with ambient heat.
- 4th day
- Add 100 g of wheat flour with 100 g of water.
- Mix, your sourdough is ready.
- Place your sourdough in a glass jar with the lid on, in your refrigerator.
- Close it tightly to keep it for a long time.
Preparation time: 10 minutes for 4 days
Cooking time 0 (minute)
Number of people: For 500 g of sourdough
4 star rating: 1 review
Source: Le Larousse du pain by Eric Kayser
Mix the ingredients
Add honey
