Dry 100% rye wholemeal by Piotr Polomski recipe

Dry 100% rye wholemeal by Piotr Polomski

Cracow, Poland

Mixture

5%
95%
Liquid Flour Other
Dry 100% rye wholemeal by Piotr Polomski

Preserve your sourdough for the future

Create your own Explore sourdough library

Since 2016

I made this one for long keeping sourdough without feeding.

Characteristics

It is oldpolish way to long storage sourdough in flour. Use a small bag of flax fabric for keep flour airy. For use just add water and wait few hours for magic begin and activate wild yeast.

Taste & flavour

Dry 100% rye wholemeal by Piotr Polomski top shot
Dry 100% rye wholemeal by Piotr Polomski jar shot
Dry 100% rye wholemeal by Piotr Polomski front shot
Dry 100% rye wholemeal by Piotr Polomski rising shot

Recipe

Starting ingredients

  • 95% Flour
  • 5% Mature rye sourdough

Feeding ingredients

1
It no need feeding, just use it and make new one from piece of sourdough, and keep for long time. For use just add some lukewarm water

Working method

1
Take small piece of mature sourdough, and mix it with wholemeal rye flour. Add flour as much as possible for get just dry flour consistency. How to make "dry sourdouhg" / "levain in flour" watch video at YouTube: https://www.youtube.com/watch?v=-23k48hCIZQ&wide I used about 1g of mature rye sourdough and added about 6 teaspoons of rye wholemeal flour
95% Flour 5% Mature rye sourdough

Result

Rye breads and sour soup

For rye breads and sour soups called "ŻUR". Also for inoculate any starter for any sourdough bread
Dry 100% rye wholemeal by Piotr Polomski Rye breads and sour soup first overview
Dry 100% rye wholemeal by Piotr Polomski Rye breads and sour soup second overview
Dry 100% rye wholemeal by Piotr Polomski Rye breads and sour soup first slice
Dry 100% rye wholemeal by Piotr Polomski Rye breads and sour soup second slice

Preserve your sourdough for the future

Create your own Explore sourdough library