Ryenoceros recipe

Ryenoceros

Coral Springs, Vereinigte Staaten
100% VOLLSTÄNDIG

Mischung

50%
50%
Flüssigkeit Mehl Weitere
Ryenoceros

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seit 2015

I fell in love with sourdough when I first started working for a bakery that used sourdough over 13 years ago.

Charakteristische Eigenschaften

Ryenoceros is very fruit forward with notes of blueberry and raspberry. He has a subtle sweetness with an acidic kick for the finish.

Geschmack und Aroma

Ryenoceros top shot
Ryenoceros jar shot
Ryenoceros front shot
Ryenoceros rising shot

Rezept

Zutaten für den Starter

  • 100% Stone ground whole grain rye
  • 100% Water

Zutaten für die Auffrischung

  • 100% Stone ground whole grain rye
  • 100% Water
  • 100% Starter
1
I reserve 100g of starter and feed it with 100g Stone Ground Whole Grain Rye flour and 100g of 80-85F water.
100% Stone ground whole grain rye 100% Water 100% Starter

Aufarbeitung

1
I received this starter in October 2015 from a friend of mine who lives in Chicago. It was a 100% Whole Wheat starter that had been going for 17 years. I then took it back to Florida with me and converted it to a 100% Stone Ground Whole Grain Rye Starter.
100% Stone ground whole grain rye 100% Water

Ergebnis

Various Assortment of Breads

I typically focus on making breads with large percentages of Whole Grain and Ancient Grain flours.
Ryenoceros Various Assortment of Breads first overview
Ryenoceros Various Assortment of Breads second overview
Ryenoceros Various Assortment of Breads first slice
Ryenoceros Various Assortment of Breads second slice

Various Assortment of Breads

I use various methods of pre-fermentation in order to produce a range of different applications.
Ryenoceros Various Assortment of Breads first overview
Ryenoceros Various Assortment of Breads second overview
Ryenoceros Various Assortment of Breads first slice
Ryenoceros Various Assortment of Breads second slice

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