I love the taste of sourdough, and my sister and father had started to make some about 6 months ago. Decided to try my hand at it, and I've loved baking ever since!

Charakteristische Eigenschaften

Solid crumb. moderate lift. Buttermilk acidity. Dark crumb.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

100% Organic rye flour
100% Tap water

Zutaten für die Auffrischung

Discard half of the spent starter. Add 90C tap water to the remaining starter, and mix until fully combined. Add an equal weight of organic rye flour, and mix until fully combined.

Aufarbeitung

I feed by starter once a day: 1:1 flour to water. I use organic rye flour and tap water (slightly hard in Kitchener). The temperature in my kitchen is usually 18-19 degrees in the Fall-Winter months. Very alcohol and vinegary smells after 1 day, and it passes the float test every time!

100% Organic rye flour 100% Tap water

Ergebnis

Standard Sourdough 16hr total

I really only bake sourdough at this point. going to be expanding that soon though!

Levain on a Prayer Standard Sourdough 16hr total second overview

Levain on a Prayer Standard Sourdough 16hr total first slice

Levain on a Prayer Standard Sourdough 16hr total second slice

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