Âge
inconnue
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
100%
Liquide
Farine
Autres
puffy
Depuis Unknown
Caractéristiques
Tiny bubbles but almost always reliable. I named it puffy because I started with rye meal and it would puff up when ripe. Now that I use dark rye it rises similar to wheat but with much smaller bubbles. I don't uses levains much so it's starter into every build.
Goût et saveur
Recette
Ingrédients de base
- 150g Dark whole rye
Ingrédients pour nourrir le levain
- 50% Dark whole rye
- 50% Water
1
I use it straight from the fridge and feed to replace.
50% Dark whole rye
50% Water
Méthode de travail
1
I started a sourdough culture 5 years ago using a stone milled rye meal but switched it to white for about 6 months before shifting back to rye. I've fed it dark whole organic rye for the last 3 years and it goes into almost every loaf I sell. I have a white starter I use on occasion since both taste different. I use a starter, sour and final build formula in nearly all of my bakes.
150g Dark whole rye
Result
Black bread
Rebaked slices of sourdough just before burning rehydrated in coffee with a three part rye build. 60% dark whole rye.