As a dry, rye based sourdough it is adds the acidity but with an extra flavor of the rye personality. Since the culture was always grown at 85% hydration and relatively low temperatures (20~24C), the lactic bacteria work a bit more. It has helped me overcome lactose intolerance and solved a friend’s inflammatory bowel.

Kıvamı

Lezzet ve Tat

Tarif

Başlangıç malzemeleri

24g Rye
96g Whole wheat
85% Water

Besleme malzemeleri

24g Rye
96g Whole wheat
100g Water

I usually cook bread on Saturdays. So Friday nights I feed it before going to sleep, so I can mix it early in the morning. When it spends more than a week in the fridge, I make 6/8hs feed before and use that starter to make crackers.

24g Rye

I take it out of the fridge, add the water and dissolve.

96g Whole wheat

Then I add the flour mixture and integrate. Then let it rest at room temperature, but on winter use a heating blanket.

100g Water

Çalışma yöntemi

This sourdough started as a rye starter with just 85% of hydration. When I can, I use whole rye, normal otherwise.

24g Rye

After I had the basic sourdough I the changed the flour mixture to 80% organic whole wheat and 20% organic rye.

96g Whole wheat

I’ve always used an hydration of 85%, even when growing the sourdough. I wanted to optimize the culture for the sort of hydration I use when making whole wheat bread.

85% Water

Result

Crackers

I mix 400gr sourdough, 200gr white flour, 100gr of butter or fat, and 100gr each of chia, sunflower and flax seeds.

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