Age

Unknown year
Color

Country of origin Sweden

Taste
& Flavour

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Sourdough
in the world

  • 1495 sourdoughs
  • 82 countries
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Mixture

66%
33%
Liquid Flour Other
Wilmut

Since Unknown

Characteristics

Works well with loaves with a high rye content, my standard loaf. When fed regularly it is a steadfast companion in my home bakery.

Taste & flavour

Recipe

Starting ingredients

  • 50% Organic stone-milled rye flour
  • 100% Filtered water
  • 1tbsp Organic stone-milled rye flour
  • 2tbsp Filtered water

Feeding ingredients

  • 100g Organic flour(rye
  • 100g Water
1
I keep a small amount (25 gram) of my starter saved. This is mixed with equal amount of flour (mostly rye both I can throw some spelt or organic wheat in there as well) and de-chlorinated water. It is then left in a spot slightly warmer than room temperature for 5-6 hours to get the fermentation going. By the end of that it should be bubbly and alive.
100g Organic flour(rye 100g Water

Working method

1
Mix organic whole-grain rye flour with the double amount of water (a small amount will do, a couple of tablespoons of flour is all good) in a small jar or bowl. Keep in a warm spot (I keep it in the cupboard above the refrigator).
50% Organic stone-milled rye flour 100% Filtered water
2
Shake/stir the jar/bowl at least once every 24 hours, preferably twice a day. At the same time, smell the mix and look for any activity in the form of bubbles.
3
After two to three days, feed the starter with a small amount of water and rye flour. Repeat this step every other day until you see activity and can feel a distinct slighly sour fragrance.
1tbsp Organic stone-milled rye flour 2tbsp Filtered water

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