Nickel-dime rye recipe

Nickel-dime rye

Oakland, United States

Mixture

100%
Liquid Flour Other
Nickel-dime rye

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Since 2016

personal challenge to bake better bread and to recreate breads I ate in Germany. Very satisfying to bake bread as good if not better for a lot less money than I can buy at bakeries.

Characteristics

Pleasant tang and nuttiness. Very active, rises dough nicely so far. Nickel dime refers to my telephone area code, 510.

Taste & flavour

Nickel-dime rye top shot
Nickel-dime rye jar shot
Nickel-dime rye front shot
Nickel-dime rye rising shot

Recipe

Starting ingredients

  • 100% Dark rye flour
  • 100% Water

Feeding ingredients

1
I feed it whenever I need to bake a loaf which is usually twice a week. I use cold water from the tap and let it sit at room temperature until it is bubbly and rises, then refrigerate it. 20C is an average temperature, not something I strive for. I feed it 1:2:2, 2 ounces starter to 4 ounces each flour and water.

Working method

1
Usually it exists as a 10 ounce batch in the refrigerator, 100% hydration, equal parts by weight flour and water.
100% Dark rye flour 100% Water

Result

A couple of bakes

So far it's a variety of different breads.
Nickel-dime rye A couple of bakes first overview
Nickel-dime rye A couple of bakes second overview
Nickel-dime rye A couple of bakes first slice
Nickel-dime rye A couple of bakes second slice

Preserve your sourdough for the future

Create your own Explore sourdough library

Comments

Baking bread is satisfying but baking bread from my own sourdough culture is almost magical.