Âge
8Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
47%
46%
6%
Liquide
Farine
Autres
Ogi
Depuis 2016
I wanted to make a Russian rye bread. I found a recipe on yourtube that was labeled sourdough rye and I picked that recipe without realizing it asked for a starter. Once I completed the recipe I had a living starter, I should have known since the recipe took a week to prepare but the whole world of sourdough was still completely new to me.
Caractéristiques
It can get sour fast probably because of how hot my house is. The starter is active after only one feeding out of the fridge the starter rises predictably. The colors change if I allow the starter to sit out for too long without feeding, turns a darker brownish color.
Goût et saveur
Recette
Ingrédients de base
- 100g Water
- 100g Rye flour
- 15g Starter
Ingrédients pour nourrir le levain
1
When feeding I keep my inoculation low because my house is very warm almost all year round. I usually fed it 1:10:10 ration or 1:20:20 in the summer. I keep my starter at 100% hydration
Méthode de travail
1
I made my starter in Austin, Texas using rye flour. I keep my starter at 100% hydration but have experimented with 60% and 166% hydration. I buy my rye flour at Natural Grocers.
100g Water
100g Rye flour
15g Starter