Rises at 20C in about 12 hours after removing from refrigerator. I can delay it's use after feeding by sitting it out for 1 hour before putting in the refrigerator which allows me to delay its use for 2-3 days... or 1.5 hours rest before putting in the refrigerator if not using for 3-5 days.

점도

맛과 풍미

레시피

시작하는 원료

10g 50% hydration starter
30g Water
40g Bread flour
20g Whole Rye Flour

먹이재료

See above.

작업방식

Refresh my 50% hydration starter to 100g total: > 10g of my starter (discard remainder), + 30g of filtered room temperature water, + 20g whole Rye flour, + 40g of Bread flour.

10g 50% hydration starter 30g Water 40g Bread flour 20g Whole Rye Flour

Mix water and starter until incorporated. Add and mix in the Rye flour. Add and mix in the Bread flour.

Transfer to clean jar and cover with lid. Rest at 68F (20C) for 30 minutes. Move to refrigerator to use the next day.

Preserve your sourdough for the future

Create your own Explore sourdough library