The starter is rye based.
Mixed then fermented over night in the fridge. Three folds. Next day left to come to room temp.
Baked in a pre-heated pot at ca 250 C for 20 minutes. Removed lid and continued at ca 180 C for 40 minutes.
- up hydration
- longer proofing at room temperature
200 g Semolina
300 g Farina 00
300 g Wasser
300 g Sourdough Starter
12 g Salt
Now that we both have e-bike’s our driving radius got a lot bigger and the fun increased with it.
We also found out how much fun converted railway lines are. First stop is Bahntrassenradeln where German and also (some) European routes are listed with descriptions, maps, and gpx-trails.
A Wuppertal mountaintop park filled with modern sculpture. Tony Cragg converted the Villa & park of Kurt Herberts into a permanent exhibition of his work.
Well worth going.
The bits still there were preserved in 18th century houses, now removed. The second pic is the Carolingian Aula Regia. Way cool.
So, this didn’t work out so well. Due to Corona we were not able to see the exhibition “Säulen der Macht” in Mainz. But, will come back on Tuesday.
Today seems ￼to be rain all the way. Yesterday we had long dry spells and used them for a short hike down the Brodenbach to Brodenbach on the Mosella.
From about 2 kg of fruit. This should be enough for one year. We did strawberries earlier. And some jellies.
Disused since the mid sixteenths century today only the central nave of the twelveth century church is recognisable. We had dinner in the abess‘ house, a restaurant for now 300 years.