Andrew's rye culture recipe

Andrew's rye culture

Edgewater, Australia

Mixture

66%
34%
Liquid Flour Other
Andrew's rye culture

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Since 2015

Health and flavour plus I enjoy cooking and when I retired I wanted to master the art of bread making. I've made "yeast" breads for decades - SD eclipses the best of these in every way. There are very few local bakers who make quality fermented breads.

Characteristics

Has a mellow slightly tangy wine-like aroma with a distinctive buttery , autumn fruit nose with hints of hay not unlike a well-aged chardonnay. Has excellent reliability and stability for longer cool fermentations.

Taste & flavour

Andrew's rye culture top shot
Andrew's rye culture jar shot
Andrew's rye culture front shot
Andrew's rye culture rising shot

Recipe

Starting ingredients

  • 20g Rye flour
  • 20g Dechlorinated water
  • 5g Unpasteurised natural honey
  • 40g Rye flour
  • 5g Water
  • 5g Unpasteurised natural honey
  • 80g Rye flour
  • 80g Water
  • 100g Plain bread flour
  • 100g Water
  • 50g Rye flour
  • 50g Water

Feeding ingredients

  • 50% Rye flour
  • 50% Water
1
Remove enough to start a levain - usually about 20g per loaf to make a 1:5:5 levain. Mix in the same amount of flour and water by weight as removed. Allow to ferment at room temperature (~20-24C) for 1-2 hours. Cover and store in wine fridge at 5-8C until next required. Generally 1-2 times per week.
50% Rye flour 50% Water

Working method

1
To make the "mother" culture for a "no discard" starter. Day 1: Beat ingredients together with a spoon into a stiffish batter. Cover with damp cloth. Leave for 24 hours at room temperature 20-25C. Remoisten cloth as needed.
20g Rye flour 20g Dechlorinated water 5g Unpasteurised natural honey
2
Day 2: Beat the fresh ingredients into the batter with a spoon. Leave for 24 hours at 20-25C. Remoisten cloth as needed
40g Rye flour 5g Water 5g Unpasteurised natural honey
3
Day 3: Beat the fresh ingredients into the batter with a spoon. Leave for 24 hours at 20-25C. Remoisten cloth as needed
80g Rye flour 80g Water
4
Day 4 Beat in the fresh ingredients. Allow to ferment at 25C until doubled in volume.
100g Plain bread flour 100g Water
5
Each time you use the culture. Split the “parent” in half and add the same amount of flour and water to each batch. Beat in the fresh ingredients to each batch and allow to work until nice and bubbly before use. One batch goes back into the fridge “for Ron”. The other provides 200g of levain .
50g Rye flour 50g Water

Result

Breads

Breads, boules, baguettes, sandwich loaves
Andrew's rye culture Breads first overview
Andrew's rye culture Breads second overview
Andrew's rye culture Breads first slice
Andrew's rye culture Breads second slice

Brioche

Pain au chocolate with many laminations
Andrew's rye culture Brioche first overview

Easter buns

Sweet and fruity "Hot pagan" buns for Easter decorated with the Norse rune Othala - the hearthstone
Andrew's rye culture Easter buns first overview

Classic SD crumpets

All those holes demand butter and honey
Andrew's rye culture Classic SD crumpets first overview

Tartes

Tarte flambe with creme fraiche, smoked maple bacon and red onion. Provencal vegetable tarte - herbacious and delicious
Andrew's rye culture Tartes first overview
Andrew's rye culture Tartes second overview

Sourdough bagels

Just add pastrami and pickles
Andrew's rye culture Sourdough bagels first overview

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