Age

16Years
Color

Country of origin India

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 1585 sourdoughs
  • 86 countries
  • 1399 cities

Mixture

50%
50%
Liquid Flour Other
Ryeson

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Since 2003

I began baking bread because of the lack of good bread where I live.

Characteristics

The Sourdough made from my Rye starter is mildly tangy, there's a nutty sweetness as well, mellow rather than strong.

Taste & flavour

Recipe

Starting ingredients

  • 50% Rye
  • 50% Water

Feeding ingredients

  • 50% Rye flour
  • 50% Water
1
50/50 Rye flour and water.
50% Rye flour 50% Water

Working method

1
Himalayan organic Rye
50% Rye 50% Water

Result

Pizza

I use the Rye starter to make pizza dough.

Dinner rolls

Wholegrain Sourdough bread

Baguettes

Black Currant Walnut bread

Multi seeds bread

Preserve your sourdough for the future

Create your own Explore sourdough library