I enjoyed making yeasted bread but missed the 'chew' of a good sourdough, I tried yeasted Poolish, No knead yeasted but none gave me what I wanted until I started making Sourdough in 2015, since then I've never looked back!

特性

A fairly active but more refined starter than Barye, my 100% Rye starter. Despite being active it is very mellow with low acidity, good for making breads, Ciabatta, pancakes, Naan bread etc Normal doubling is 4~5 hours but can be encouraged, with warmth, to double in 2~3

Viscocity

味道

配方

起始配料

20% Organic wholemeal rye
20% Extra strong canadian white flour
60% Organic white bread flour
100% Filtered water

喂养配料

20% Organic wholemeal rye
20% Extra strong canadian white flour
60% Organic white bread flour
100% Filtered water

Use part to build a levain, or if not used for a while, discard, to leave one tbsp, and feed with mixed flours at 100% hydration

20% Organic wholemeal rye 20% Extra strong canadian white flour 60% Organic white bread flour 100% Filtered water

制作方法

Use part to build a levain or, if not used for a while, discard to leave one tbsp then feed with Rye, Strong Canadian White & Organis White flours @ 100% hydration

20% Organic wholemeal rye 20% Extra strong canadian white flour 60% Organic white bread flour 100% Filtered water