Age
8Years
Color
Country of origin Norway
Taste
& Flavour
Mixture
33%
33%
33%
Liquid
Flour
Other
Sure Rugnar
Since 2016
I have always had a interest in baking. This led me to try something different and sourdough sounded very interesting.
Characteristics
The starter rises quickly after its feeding, and creates a lot of gas. The starter generates big air holes, this is observable through the glass. The smell is quite fruity with a bit of a tang to it. The viscosity is not soupy because av the finely ground organic rye flour wich holds liquids quite well.
Taste & flavour
Recipe
Starting ingredients
- 50g Whole Rye Flour
- 50g Pineapple juice
- 50g Water
Feeding ingredients
- g Whole Rye Flour
1
Day 1: I start by combining the finely ground organic rye flour and pineapple juice. Leave it in a warm place for 2 days. I do not cover with a tight seal lid, but with a cheese cloth secured with a rubber band.
g Whole Rye Flour
2
Day 3: I add another 50 grams of finely ground organic rye flour and 50 grams of pineapple juice. Then I leave it for another 2 days.
3
Morning day 5: I discard most of the starter, so I am left with 50 grams of starter. Then I add 50 grams of finely ground organic rye flour and 50 grams of lukewarm water.
4
Evening day 5: I discard most of the starter, so I am left with 50 grams of starter. Then I add 50 grams of finely ground organic rye flour and 50 grams of lukewarm water.
5
Day 6-14: I repeat the steps of 3 and 4, feeding the starter two times of day.
Working method
1
I measure out 50 grams of finely ground organic whole rye flour from a local mill in Norway where I live.
50g Whole Rye Flour
2
I measure out 50 grams of pure pineapple juice, (with no added conservatives) .
50g Pineapple juice
3
By day 5, I switch from using pineapple juice to lukewarm water.
50g Water
Result
Sourdough Rye Bread
Sourdough rye bread with different kind of seeds.
