Perfect sourdough
Age
12Years
Color
Country of origin Slovenia
Taste
& Flavour
Mixture
50%
50%
Liquid
Flour
Other
Rudl
Since 2012
Health reasons. Due to removal of gallbladder my husband was not able to eat yeasted bread, and I had started to search for other options and solutions to leaven my bread.
Characteristics
My Rudl doubles in 2-3 hours and then he keeps going. He is fed with stone-milled organic semi white flour that is why he is very vigorous. He is also a riser in the fridge which is great. Can't imagine my life without him, please don't tell my husband ;)
Taste & flavour
Recipe
Starting ingredients
- 100% Stone ground rye
- 100% Filtered water
Feeding ingredients
- 100% Semi white stone milled flour
- 80% Filtered water
1
I normaly keep my starter int the fridge, as I don't bake that often, 2-3 times a week. When I feed my starter, I sometimes do multiple feedings in one day, in the morning, then after 4 hours I feed it again, during that time I leave it on the kitchen counter. Then I usually make 60% motherdough/sometimes I use liquid levain.
100% Semi white stone milled flour
80% Filtered water
Working method
1
When I first made my sourdough I made it with stoneground rye and filtered water. Then after a year and a half I started feeding it with semi-white stone ground wheat, and after 2 years I lowered the hydration from 100% to 80%.
100% Stone ground rye
100% Filtered water
Result
White bread, seeded bread, brioche, 100% rye bread
You can use it for all kinds of bread dough and sweet dough.
