Rudl recipe

Rudl

Slovenj Gradec, Slovenia
Perfect sourdough

Age

7Years
Color

Country of origin Slovenia

Taste
& Flavour

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Sourdough
in the world

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  • 82 countries
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Mixture

50%
50%
Liquid Flour Other
Rudl

Since 2012

Health reasons. Due to removal of gallbladder my husband was not able to eat yeasted bread, and I had started to search for other options and solutions to leaven my bread.

Characteristics

My Rudl doubles in 2-3 hours and then he keeps going. He is fed with stone-milled organic semi white flour that is why he is very vigorous. He is also a riser in the fridge which is great. Can't imagine my life without him, please don't tell my husband ;)

Taste & flavour

Rudl top shot
Rudl jar shot
Rudl front shot
Rudl rising shot

Recipe

Starting ingredients

  • 100% Stone ground rye
  • 100% Filtered water

Feeding ingredients

  • 100% Semi white stone milled flour
  • 80% Filtered water
1
I normaly keep my starter int the fridge, as I don't bake that often, 2-3 times a week. When I feed my starter, I sometimes do multiple feedings in one day, in the morning, then after 4 hours I feed it again, during that time I leave it on the kitchen counter. Then I usually make 60% motherdough/sometimes I use liquid levain.
100% Semi white stone milled flour 80% Filtered water

Working method

1
When I first made my sourdough I made it with stoneground rye and filtered water. Then after a year and a half I started feeding it with semi-white stone ground wheat, and after 2 years I lowered the hydration from 100% to 80%.
100% Stone ground rye 100% Filtered water

Result

White bread, seeded bread, brioche, 100% rye bread

You can use it for all kinds of bread dough and sweet dough.
Rudl White bread, seeded bread, brioche, 100% rye bread first overview
Rudl White bread, seeded bread, brioche, 100% rye bread second overview
Rudl White bread, seeded bread, brioche, 100% rye bread first slice
Rudl White bread, seeded bread, brioche, 100% rye bread second slice

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