Barye recipe

Barye

Wokingham, United Kingdom
Perfect sourdough

Age

4Years
Color

Country of origin United Kingdom

Taste
& Flavour

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Sourdough
in the world

  • 1556 sourdoughs
  • 82 countries
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Mixture

52%
48%
Liquid Flour Other
Barye

Since 2015

I used to make yeasted breads but couldn't get the missing savouriness and chew. I had been thinking about starting sourdough but was frightened by the mystique until I discovered Teresa Greenway who showed me the way. I love my breads, so do my friends who are always eager to receive a loaf. There's no way I would return to the yeasted dark side!

Characteristics

A pretty active, hungry, starter that responds to feeding quickly and can be encouraged to be ready for use in 2~3 hours. Very low maintainance and probably my preferred starter

Taste & flavour

Barye top shot
Barye jar shot
Barye front shot
Barye rising shot

Recipe

Starting ingredients

  • 100% Organic wholemeal rye flour
  • 107% Water

Feeding ingredients

  • 100% Organic wholemeal rye
  • 107% Filtered water
1
Fed after using to make a levain or discarded & fed if hasen't been used. Fed 2 x day in cooler weather & 3 x day in warmer weather. Only fed using Bacheldre Watermill Organic Wholemeal Rye.
100% Organic wholemeal rye 107% Filtered water

Working method

1
A starter originally created from a Goldrush San Fransisco dehydrated starter and fed with white bread flour but Converted to a Rye starter, by feeding, in March '16. The starter is fed with Bacheldre Watermill Wholemeal Organic Rye 2 (cooler weather) ~3 times (warmer weather) a day when stored on the countertop else stored in the fridge and fed after use.
100% Organic wholemeal rye flour 107% Water

Result

Breads

Mainly conventional breads, my preferred starter for breads with high % of Wholemeal, Rye, Spelt
Barye Breads first overview
Barye Breads second overview
Barye Breads first slice
Barye Breads second slice

Preserve your sourdough for the future

Create your own