Rye sourdough recipe

Rye sourdough

Oudenaarde, Belgium

Age

8Years
Color

Country of origin Belgium

Taste
& Flavour

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Mixture

47%
48%
4%
Liquid Flour Other
Rye sourdough

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Since 2011

My first reason was to use a narural product to preserve the bread. No more fat and powders. I very quick discovered the power that lies in using sourdough. Preserving, proofing and being able to add a whole new palette of flavours to the bread are now what I use sourdough for.

Characteristics

Very fesch somewhat citric in the nose, light acid by blocking the fermentation after 3 hours. Used for both preserving bread and proofing dough.

Taste & flavour

Recipe

Starting ingredients

  • 1000g Rye flour
  • 1000g Water
  • 100g Starter

Feeding ingredients

  • 100g Starter
  • 1000g Water
  • 1000g Rye flour
1
Mixing starter with rye flour and water
100g Starter 1000g Water 1000g Rye flour

Working method

1
Mixing sourdough starter provided by the mill with rye flour and water
1000g Rye flour 1000g Water 100g Starter

Preserve your sourdough for the future

Create your own Explore sourdough library