Âge
4Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Rye Starter
Depuis 2020
retired, decided to give it a try and really am enjoying it
Caractéristiques
Strong fermentation, lots and lots of bubbles everytime it's fed.
Goût et saveur
Recette
Ingrédients de base
- 50% Rye flour
- 50% Water
Ingrédients pour nourrir le levain
- 15g Rye flour
- 15g Water
1
Discard all but 15g, feed with 15g Rye flour and 15g water. Let sit on counter overnight, use some for bread and then put about 20g of it in a jar in the fridge.
15g Rye flour
15g Water
Méthode de travail
1
Started as a whole wheat/water slurry then once established migrated culture to 50% Rye flour/50% water. Maintained for about 4 months now. Strong rising characteristics
50% Rye flour
50% Water
Result
bread
50/50 Sprouted whole wheat and bread flour. 88% hydration