### Miscela

33%

33%

33%

Liquido
Farina
Altro

Sure Rugnar

## dal 2016

I have always had a interest in baking. This led me to try something different and sourdough sounded very interesting.

## Caratteristiche

The starter rises quickly after its feeding, and creates a lot of gas. The starter generates big air holes, this is observable through the glass. The smell is quite fruity with a bit of a tang to it. The viscosity is not soupy because av the finely ground organic rye flour wich holds liquids quite well.

### Sapore e aroma

## Ricetta

### Ingredienti di partenza

- 50g Whole Rye Flour
- 50g Pineapple juice
- 50g Water

### Ingredienti per il rinfresco

- g Whole Rye Flour

1

Day 1: I start by combining the finely ground organic rye flour and pineapple juice. Leave it in a warm place for 2 days. I do not cover with a tight seal lid, but with a cheese cloth secured with a rubber band.

g Whole Rye Flour

2

Day 3: I add another 50 grams of finely ground organic rye flour and 50 grams of pineapple juice. Then I leave it for another 2 days.

3

Morning day 5: I discard most of the starter, so I am left with 50 grams of starter. Then I add 50 grams of finely ground organic rye flour and 50 grams of lukewarm water.

4

Evening day 5: I discard most of the starter, so I am left with 50 grams of starter. Then I add 50 grams of finely ground organic rye flour and 50 grams of lukewarm water.

5

Day 6-14: I repeat the steps of 3 and 4, feeding the starter two times of day.

### Metodo di lavorazione

1

I measure out 50 grams of finely ground organic whole rye flour from a local mill in Norway where I live.

50g Whole Rye Flour

2

I measure out 50 grams of pure pineapple juice, (with no added conservatives) .

50g Pineapple juice

3

By day 5, I switch from using pineapple juice to lukewarm water.

50g Water

## Result

### Sourdough Rye Bread

Sourdough rye bread with different kind of seeds.