Mistura

100%
Líquido Farinha Outro
Rye starter 2013

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

desde 2013

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

Características

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

Sabor

Rye starter 2013 top shot

Receita

Ingredientes iniciais

  • 50% Rye flour

Ingredientes para alimentar

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

Método de trabalho

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 sua Fermentação Natural para o futuro

Create your own Explore sourdough library