Mistura

50%
50%
Líquido Farinha Outro
Rye Starter

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

desde 2020

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

Características

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

Sabor

Receita

Ingredientes iniciais

  • 50% Rye flour
  • 50% Water

Ingredientes para alimentar

  • 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

Método de trabalho

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

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library