I found so many possibilities for me to create good-quality, digestive, nutritional bread. I was so excited to start making something different, so I started to learn and experiment, exploring new techniques, make own mistakes and grow as a baker.

Charakteristische Eigenschaften

Jack has irregular holes, fermented very quickly. My favorite Danish rugbrød whit this starter is always amazing, with beautiful texture and incredible aroma, the dough is ready to bake after just 3 hours. If I want a more sour taste I left it to ferment for another 3-8 hours. My starter has a very sweet smell.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

100% Whole Rye Flour
100% Water

Zutaten für die Auffrischung

20g Satrter
30g Whole Rye Flour
30g Water

First feeding: after about 24 hours I discard all except 20 g and feed with 30 g of flour and 30 g of water. Then I feed Jack 2 times a day.

20g Satrter 30g Whole Rye Flour 30g Water

Aufarbeitung

Jack has a unique sweet aroma and irregular holes, which make my bread so special and tasteful. I started with melon yeast water + flour and then feeding with plain water and whole rye flour.

100% Whole Rye Flour 100% Water

Ergebnis

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