Bready recipe

Bready

Invercargill, New Zealand

Mixture

100%
Liquid Flour Other
Bready

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Since 2020

My middle daughter Kate had trouble with yeast supermarket breads, and there was no access to sourdough in my city.

Characteristics

It loves getting large feedings (1:10) It has a bit of a sulk when I go away on holiday, and isn't getting regular feedings! It takes about a week to bounce back up. It thrives in Summer. In between seasons it is quite sensitive.

Taste & flavour

Recipe

Starting ingredients

  • 50% Milmore downs rye flour
  • 50% Minchins milling high extraction flour
  • 80% Filtered water

Feeding ingredients

  • 100% Flour mix
  • 80% Filtered water
1
Add flour mix (50% rye flour, 50% high extraction
100% Flour mix
2
Add filtered water (from reverse osmosis water filter) I like more of a stiff starter, and Bready flourishes this way. So say for every 1kg of flour, I would add 800ml of water.
80% Filtered water

Working method

1
Bready was born at the start of lockdown, March 2020, created by my daughter Kate (6 at the time) after she couldn't eat supermarket bread. She named it Bready. It has been fed the same ratio of rye and white flour since the start, although rye has always been from Milmore Downs, I now use Minchins Milling high extraction flour.
50% Milmore downs rye flour 50% Minchins milling high extraction flour 80% Filtered water

Preserve your sourdough for the future

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Comments

Bready has also been adopted from my bakery in Invercargill by many sourdough enthusiasts, and is now all over New Zealand!