Rye Starter recipe

Rye Starter

Birmingham, Stati Uniti d'America

Miscela

50%
50%
Liquido Farina Altro
Rye Starter

Conserva il tuo lievito madre per il futuro

Crea il tuo Esplora la biblioteca

dal 2020

retired, decided to give it a try and really am enjoying it

Caratteristiche

Strong fermentation, lots and lots of bubbles everytime it's fed.

Sapore e aroma

Ricetta

Ingredienti di partenza

  • 50% Rye flour
  • 50% Water

Ingredienti per il rinfresco

  • 15g Rye flour
  • 15g Water
1
Discard all but 15g, feed with 15g Rye flour and 15g water. Let sit on counter overnight, use some for bread and then put about 20g of it in a jar in the fridge.
15g Rye flour 15g Water

Metodo di lavorazione

1
Started as a whole wheat/water slurry then once established migrated culture to 50% Rye flour/50% water. Maintained for about 4 months now. Strong rising characteristics
50% Rye flour 50% Water

Result

bread

50/50 Sprouted whole wheat and bread flour. 88% hydration

Conserva il tuo lievito madre per il futuro

Crea il tuo Esplora la biblioteca