I used to make yeasted breads but couldn't get the missing savouriness and chew. I had been thinking about starting sourdough but was frightened by the mystique until I discovered Teresa Greenway who showed me the way. I love my breads, so do my friends who are always eager to receive a loaf. There's no way I would return to the yeasted dark side!

Charakteristische Eigenschaften

A pretty active, hungry, starter that responds to feeding quickly and can be encouraged to be ready for use in 2~3 hours. Very low maintainance and probably my preferred starter

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

100% Organic wholemeal rye flour
107% Water

Zutaten für die Auffrischung

100% Organic wholemeal rye
107% Filtered water

Fed after using to make a levain or discarded & fed if hasen't been used. Fed 2 x day in cooler weather & 3 x day in warmer weather. Only fed using Bacheldre Watermill Organic Wholemeal Rye.

100% Organic wholemeal rye 107% Filtered water

Aufarbeitung

A starter originally created from a Goldrush San Fransisco dehydrated starter and fed with white bread flour but Converted to a Rye starter, by feeding, in March '16. The starter is fed with Bacheldre Watermill Wholemeal Organic Rye 2 (cooler weather) ~3 times (warmer weather) a day when stored on the countertop else stored in the fridge and fed after use.

100% Organic wholemeal rye flour 107% Water

Ergebnis

Breads

Mainly conventional breads, my preferred starter for breads with high % of Wholemeal, Rye, Spelt

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