The resulting sourdough rye bread I bake the most with my starter has a nice dense, soft, not too moist texture with a mildly sour flavor. The crust is nice and crunchy but too crumbling. The color is rather dark.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

50g Type 1150 rye
50ml Water
10g Previous

Zutaten für die Auffrischung

50g Type 1150 rye
50ml Water
10g Previous

I feed my starter once a week with a single refreshment as I described it above. Before baking, I refresh it 3 times. During the week it lives in a jar in my fridge.

50g Type 1150 rye 50ml Water 10g Previous

Aufarbeitung

When it comes to feeding and getting the starter going before backing, I use the same procedure. I put 10 grams of the old starter into a jar with 50 ml of hand warm water. then I carefully shake it a little so, that the starter dissolves a bit in the water till it gets cloudy. Next I add 50 grams of type 1150 (german type) Rye flour and mix it with a spoon. Afterward it rest/rises for 6-8 hours.

50g Type 1150 rye 50ml Water 10g Previous

Ergebnis

Wheat and Rye mix bread

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