Sourdough bread baking represents a skill in manipulating time, temperature & ingredients to attain a higher level of the bakers craft. Flavor, flavor, flavor!

Charakteristische Eigenschaften

This rye sourdough imparts an assertive tang to all the breads it is used in. The flavor profile is a pronounced tart acetic flavor with hints of apple & citrus.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

100% Whole grain rye flour
60% Tap water

Zutaten für die Auffrischung

Add warm tap water (95ºF) to the "mother bucket" to loosen the the stiff mature culture at 60%. Add whole grain rye flour at 100% to the warm slurry & mix vigorously as the mixture is extremely stiff. Once the ingredients are well incorporated smooth the top with a wet plastic scraper. Sprinkle rye flour over the mixture. Ferment for 8 hrs at room temp.

Aufarbeitung

Stiff textured rye sourdough

100% Whole grain rye flour 60% Tap water

Ergebnis

50/50

50% rye, 50% whole wheat.

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