Age
7Years
Color
Country of origin United States
Taste
& Flavour
Mixture
50%
50%
Liquid
Flour
Other
AVL-18 WF and AVL-18 RF
Since 2017
I had had a sourdough starter while in graduate school and baked regularly. Upon retirement I decided to take up baking again.
Characteristics
The rye culture is dense, grainy and brown. The white culture is very airy and ferments more quickly than the rye culture.
Taste & flavour
Recipe
Starting ingredients
- 100g Fine Rye Flour
- 100g Water
Feeding ingredients
1
Discard approximately 75% of culture then add 100 g water and 100 g of flour, stir and allow to incubate overnight. I maintain two separate cultures: on fed with rye flour and one fed with white bread flour.
Working method
1
I started my culture after moving to Asheville using "Sourdough: Starting One and Maintaining It" as described by Sandor Katz in "The Art of Fermentation". Since then I have maintained two parallel cultures, feeding approximately 50 g of culture daily with 100 g of water and 100 g King Arthur rye flour and 100 g King Arthur bread flour respectively.
100g Fine Rye Flour
100g Water
2
The mixture was placed in a mason jar with a gauze lid, stirred daily and fed every two days until fermentation was evident. This took approximately 10 days.