Roggensauer recipe

Roggensauer

Sehmatal-Cranzahl, Germany

Mixture

47%
48%
4%
Liquid Flour Other
Roggensauer

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Since 2009

I worked 12-16 hours a day in laboratory and with computers. So I decided to do something that really matters: baking.

Characteristics

strong and powerful, moderate sourness, smells a little bit like dark honey

Taste & flavour

Roggensauer top shot
Roggensauer jar shot
Roggensauer front shot
Roggensauer rising shot

Recipe

Starting ingredients

  • 100% Rye flour type 1370
  • 100% Water
  • 10% Starter

Feeding ingredients

1
Mix flour, water and starter together. Let proof for 6-8 hours at 28-30°C.

Working method

1
Mix flour, water and starter together. Let proof for 6-8 hours at 28-30°C.
100% Rye flour type 1370 100% Water 10% Starter

Result

100% rye bread

Flour, Water, Salt - nothing more made with "Salzsauer-Führung" (2% salt in the sourdough)
Roggensauer 100% rye bread first overview

Preserve your sourdough for the future

Create your own Explore sourdough library