![Back River Sourdough recipe](https://www.questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_back_river_sourdough_rising.jpg?itok=UEC4_PD-)
идеальная закваска
Смесь
Unknown
жидкость
муку
Другой
Back River Sourdough
С 1988
I loved the history and romance of sourdough. After visiting a sourdough bakery in Homer Alaska, I knew I had to make my own and become a sourdough guru.
Характеристики
It has been shared with many people all over the world. It is a friendly, easy keeper with a mild flavour, probably because I use it so often. It doesn't take long to get the bubbles to form on the sourdough and when I forget it for a few days, it is always happy to see me when it does finally get fed.
Вкус и аромат
![Back River Sourdough top shot](https://www.questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_back_river_sourdough_top_0.jpg?itok=fHUmEkTj)
![Back River Sourdough jar shot](https://www.questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_back_river_sourdough_jar.jpg?itok=LofVcYBb)
![Back River Sourdough front shot](https://www.questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_back_river_sourdough_top.jpg?itok=1F_vD2oi)
![Back River Sourdough rising shot](https://www.questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_back_river_sourdough_rising.jpg?itok=UEC4_PD-)
Рецептура
Ингредиенты для стартера
- Cup Flour
Ингредиенты для обновления
- Cup Flour
1
It depends on my day and needs. I may feed it everyday or I may feed it once a week. I must say that I am not very scientific about the time and temperature and somehow my sourdough continues to be good to me.
Cup Flour
Метод работы
1
I started this with flour and water on a canoe trip in 1988. It has travelled with me to United States, Greenland, northern Canada and Norway. I only use flour and water and it remains a vigorious starter. It has had some ups and downs but mostly it is a strong mixture. Because I live in the bush of norther Canada I use lake water and what ever flour I have. Mostly I use Robin Hood Unbl White
Cup Flour
Result
Danish Ryebread
After a trip to Iceland and Denmark, we knew we had make our own version of this popular bread using our sourdough.
![Back River Sourdough Danish Ryebread first overview](https://www.questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/product/sourdough_back_river_sourdough_danish_ryebread_entirely.jpg?itok=T0tsLGOO)
![Back River Sourdough Danish Ryebread second overview](https://www.questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/product/sourdough_back_river_sourdough_danish_ryebread_entirely_second.jpg?itok=W00tY0t6)
![Back River Sourdough Danish Ryebread first slice](https://www.questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/product/sourdough_back_river_sourdough_danish_ryebread_slice.jpg?itok=CQr88FYv)
![Back River Sourdough Danish Ryebread second slice](https://www.questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/product/sourdough_back_river_sourdough_danish_ryebread_slice_second.jpg?itok=QiaKA_yq)