Rye starter 2013 recipe

Rye starter 2013

Grantham, United Kingdom

혼합물

100%
액체(리퀴드) 밀가루 기타
Rye starter 2013

Preserve your sourdough for the future

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2013 이후

A new challenge! I had been baking bread since 1978!

특징

Fed with 50% rye flour, 50% bottled water. Started 2013 and fed each week (when in fridge). Taken out of the fridge 3 days before a bake and fed twice a day. It makes beautiful sourdough using 100g rye levain, 420g very strong white flour, 80g khorasan flour, 40g mixed seed, 30g olive oil, 315g water @ 27°C. 4 hours in proofer @ 27°C, 2 hours in banneton, overnight in fridge, 44m @ 220°C

맛과 풍미

Rye starter 2013 top shot

레시피

시작하는 원료

  • 50% Rye flour

먹이재료

  • 50% Rye flour
1
As above
50% Rye flour

작업방식

1
I use Doves Farm organic rye wholemeal flour. I started this in 2013 - 30g rye flour, 30g bottled water. If not using to bake, refresh each week with the same proportion of flour and water and add the same weight from your original starter. When baking refresh twice a day, 3 days before a bake.
50% Rye flour

Result

Sourdough naan

Sourdough coriander naan

Preserve your sourdough for the future

Create your own Explore sourdough library