Mélange

50%
50%
Liquide Farine Autres
Rye Starter

Préserver votre levain pour le futur

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Depuis 2014

Bread was expensive in the posh bakery near my house and I wanted to try to do it myself.

Caractéristiques

My starter is now really reliable. It makes a nice well risen loaf that is chewy and slightly sour.

Goût et saveur

Recette

Ingrédients de base

  • 50% Rye flour
  • 50% Water

Ingrédients pour nourrir le levain

  • 50% Rye
  • 50% Water
1
Usually I pour all of my starter out to make a leven to bake bread. The parts of the starter that cling to the jar I leave in and then add equal masses of water and flour.
50% Rye 50% Water

Méthode de travail

1
I mix together equal masses of water and flour and then keep it in the fridge. I feed it around once a week.
50% Rye flour 50% Water

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque