I love bread! And emilie raffia’s book made it seem more approachable. I’ve had other fermentation projects before and enjoyed them (pickles, kombucha, sauerkraut), and I wanted to use those skills to bake fresh bread- because what is really better than that?

Charakteristische Eigenschaften

Loves rye flour. Smells beery and wheaty on a normal basis. When I keep my starter in the fridge when I’m not baking it takes 2-3 feedings to get ready to bake. Bakes don’t come out very sour/acidic, more of a deep wheat flavor. She’s bubbly!

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

Zutaten für die Auffrischung

50% Water
25% Rye flour
25% All purpose flour

Remove all but a tablespoon of starter. Add 40g of flour mixture and 40g water and stir it up.

50% Water 25% Rye flour 25% All purpose flour

Aufarbeitung

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