Fed with 50% rye flour, 50% bottled water. Started 2013 and fed each week (when in fridge). Taken out of the fridge 3 days before a bake and fed twice a day. It makes beautiful sourdough using 100g rye levain, 420g very strong white flour, 80g khorasan flour, 40g mixed seed, 30g olive oil, 315g water @ 27°C. 4 hours in proofer @ 27°C, 2 hours in banneton, overnight in fridge, 44m @ 220°C

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

50% Rye flour

Zutaten für die Auffrischung

50% Rye flour

As above

50% Rye flour

Aufarbeitung

I use Doves Farm organic rye wholemeal flour. I started this in 2013 - 30g rye flour, 30g bottled water. If not using to bake, refresh each week with the same proportion of flour and water and add the same weight from your original starter. When baking refresh twice a day, 3 days before a bake.

50% Rye flour

Ergebnis

Sourdough naan

Sourdough coriander naan

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