My love for cooking brought me to the challenge of sourdough. It is a difficult concept to wrap your head around, but allows for so much creativity when understood. Also who doesn't absolutely love good bread.
Patricia is a rye starter. I feed it with 100% hydration. Water at 85 degrees, and 50 grams of stone ground rye, as well as 50 grams AP white. It is a denser heavier bread, but reacts great. I mix it often with White flour during the leaven to give it more air, but it still retains the lovely rye flavor. The rye needs to be off set with more white flour, but flavors combined are magical.
- 100g Water
- 50g Stone ground rye
- 50g Add 50 g ap white