Mother's Rye recipe

Mother's Rye

Motherwell, Royaume-Uni
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Levain parfait

Âge

8Ans
Couleur

Pays d'origine Royaume-Uni

Taste
& Flavour

Asie
Australie
Antarctique
Afrique
L'Europe
Amérique du Nord
Amérique du Sud

dans le monde

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Unknown
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Mother's Rye

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Depuis 2016

I have a big passion for bread and how it made and baking bread and thought how intresting bread is without yeast love the sourdough way of baking. I learn from baking books and tv, i am not a professional baker but have lots of passion for baking bread

Caractéristiques

Beer/cider smell slight sour notes Still a baby starter so taste/smell still time to mature

Goût et saveur

Mother's Rye top shot
Mother's Rye jar shot
Mother's Rye front shot
Mother's Rye rising shot

Recette

Ingrédients de base

  • g 125
  • g 125

Ingrédients pour nourrir le levain

  • 125g Light rye
  • 125g Tap water
1
I feed my sourdough starter every 6 days take out of fridge feed 125g light rye flour with 125g tap water mix back in fridge to work its magic
125g Light rye 125g Tap water

Méthode de travail

1
I use Wessex mill flour i use light rye flour with tap water and environment in my kitchen added flavours from my fridge/kitchen
g 125
2
Water is used tap water light rye flour
g 125

Result

Mother's Rye starter

Pizzas Sandwitch bread Seeded loafs Rye loafs Bread rolls Blommer loaf Much more Breads
Mother's Rye Mother's Rye starter first overview
Mother's Rye Mother's Rye starter second overview
Mother's Rye Mother's Rye starter first slice
Mother's Rye Mother's Rye starter second slice

Breads

More bread bakes made by me
Mother's Rye Breads first overview
Mother's Rye Breads second overview
Mother's Rye Breads first slice
Mother's Rye Breads second slice

More pics

More bakes
Mother's Rye More pics first overview
Mother's Rye More pics second overview
Mother's Rye More pics first slice
Mother's Rye More pics second slice

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Commentaires

Rebecca Seal

My rye starter tried with white bread flour but went wrong. So started with rye light rye works veey well.