Mischung

56%
44%
Flüssigkeit Mehl Weitere
Rye

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Since 2016

Michael Pollan's book Cooked

Charakteristische Eigenschaften

It's very resilient. There were a few times I thought it almost died, but it inevitably came back to life within 24 hours. It's also impatient to grow and ferment, won't wait patiently and if I don't manage to feed it at the right time it goes sour on me. But it's also very strong. One or two spoonfuls will lift a big beautiful boule. Oh.. and it smells like apricot jam :)

Geschmack und Aroma

Rezept

Zutaten für den Starter

  • 40g Rye
  • 50g Water

Zutaten für die Auffrischung

  • 40g Rye flour
  • 50g Water
1
Throw away almost all the starter, just leave smears on the jar and spoon. Then add water and flour, stir and leave
40g Rye flour 50g Water

Aufarbeitung

1
Just mix rye flour with water and wait
40g Rye 50g Water

Ergebnis

Bread

80% hydration boules with wholegrain are my favorite
Rye Bread first overview

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