Mixture

Unknown
Liquid Flour Other
Puffy

Preserve your sourdough for the future

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Since 2019

I used to work in pastry and have learned to bake bread, but wanted to add more flavor to the breads I was baking. Sourdough breads are way more flavorful and have a nicer texture (crumb and crust) than breads baked solely with instant yeast. They're also more easy to digest!

Characteristics

Very nice oven spring, strong lactic acid notes in resulting loaf Starter smells like grains, rye and kind of creamy but lactic acid is present

Taste & flavour

Recipe

Starting ingredients

Feeding ingredients

  • 40g Water
  • 20g Rye
  • 20g Unbleached white all purpose
  • 20g Sourdough starter
1
Every 5-6 days Add water, flours and starter in a mason jar Mix and close with lid Store in refrigerator at 4C
40g Water 20g Rye 20g Unbleached white all purpose 20g Sourdough starter

Working method

1

Result

Bread

Preserve your sourdough for the future

Create your own Explore sourdough library