Always loved the flavour of it and love baking bread and felt that sourdough was the ultimate bread to master, so had to master it!
Can be sluggish when it gets a new batch of rye flour to feed it, at which point I add some white or whole meal flour to the mix. When making the dough the starter then becomes a mix of whole meal, white and rye flour, until it’s nextbfeeding, when half is removed and rye flour added again.
Sapore e aroma
Ingredienti di partenza
- 30g Rye flour
- 30g Tap water