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Elagins
Although both loaves look the same, there are a few differences. Ammerländer consists entirely of coarse rye meal (80%) and cracked wheat (20%), while Danskt rågbröd, as that video illustrates, contains a large percentage typically 50% or so of rye flour, which creates a smoother, less rustic crumb..Ammerländer hydration is around 55% while the Danskt rågbröd hydrates at over 80%, including soaker water. Ammerländer uses a far smaller proportion of syrup, in the range of 10%, vs. almost 25% for the Danskt rågbröd (Scandinavians LOVE their rye breads sweet!). Seed percentages also differ, with larger amounts in the Danskt rågbröd. Finally, the Ammerländer bakes for nearly 3 hours at 375F/190C vs. about 90 minutes for the Danskt. Other than that, they re pretty similar.
My sourdough recipe is a mixture of Hammelman and David Snyder s. I maintain the starter at 100% in the fridge. I will take a small portion out and feed it at a 1:2:2 ratio the morning before dough preparation. In the evening I will prepare a 125% hydration levain for the next morning. Once a month or two I will generate a new starter culture and just to keep the microorganisms happy. there are only two of us at home right now and I bake every 10-12 days.
gavinc
Hamelman s regime in the formulas in his book is for a commercial setting, where the baker he seeds the levain with the leftover from the previous. The amount of ripe seed culture is removed from the levain before mixing the final dough.