Four years ago I was exposed to the world of sourdough when my wife had suspected gestational diabetes. That sourdough didn't last long and I ditched the area. But last year I participated in a class about making sourdough bread and decided to try again. Baking really regulates me and gives me freedom to create in these hectic times, and it's something I'll carry with me forever.

Charakteristische Eigenschaften

My sourdough is 99% all- organic rye (just once added some tiny amount of organic spelt flour). It has very fruity smell and taste, sour but to a limit, and even some nutty "echoes". Yields impressive fermentation and rise and has descendents in several places in Israel already.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

% Rye flour

Zutaten für die Auffrischung

Aufarbeitung

% Rye flour

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