Due to corona i was working from home. I always wanted to try baking my own bread, but i wanted to do it good from the start so i did alot of research into sourdough and gave it a go.

Charakteristische Eigenschaften

The baked goods i bake with it tend to have not too much sourness to it, its gives you like a small hint of sour in the aftertaste.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

30% Stoneground rye
70% Stoneground white
90% Water

Zutaten für die Auffrischung

5g Starter
45g Water
45g Flour mix

Remove old starter, i keep 5gr of innoculation

5g Starter

I add water and stirr it.

45g Water

Add the flour mix and mix good

45g Flour mix

Aufarbeitung

Part of the flour mix

30% Stoneground rye

Part of the flour mix that i use to feed my starter

70% Stoneground white

I use bottled water because i had some problems with my tap water. I also try to keep my starter a bitt less lower hydration then 100% (90 - 95) depending on temp.

90% Water