I learned baking bread from my grandmother, but the passion for sourdough came in 2017 because I considered it a great challenge for my personal achievements, so I started from scratch and now I’m opening a sourdough bakery in my town so people can have a quality bread on the table :) Ryen is not the oldest sourdough starter I have !

Charakteristische Eigenschaften

Ryen loves to be fed at 100% hydration and since the beginning I used the same organic whole meal rye flour from a local supplier. Ryen is 1 year old and makes very tasty breads where I use the same flour as for feeding

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

100% Flour
80% Water
2% Sea salt
20% Starter

Zutaten für die Auffrischung

50% Starter
100% Water
100% Flour

I feed it every 12 hours for about 2-3 days before adding it in a dough . When I don’t use it, I keep it in a glass container in the fridge at 5 degrees Celsius . This is now, but starting January I will feed it daily because I will open an sourdough bakery and will surely need it fresh :)

50% Starter 100% Water 100% Flour

Aufarbeitung

Ryen is an organic whole meal rye sourdough starter which I use mostly for making whole meal rye bread and sometimes I use seeds and dried fruits in it. It has a tasty sour fragrance and a little bit of a fruity smell

100% Flour 80% Water 2% Sea salt 20% Starter

Ergebnis

Whole meal rye sourdough bread

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