The smell is quite unique but also sweet, depends on how often I feed it. It feels like it is somehow inmortal since I have left it for a week or two and when I am going to use it she just needs a bit of a push and in two days -feeding her every 12h- she will be ready for helping me bake a nice piece of bread. She never lets me down and she´´´´´´ s always there for me.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

50% Rye
50% Wheat
100% Water

Zutaten für die Auffrischung

10g Starter
10g Wheat flour
10g Rye flour
10g Water

I try to keep it alive by feeding it 4/3 times a week, more when I am baking something. I feed it at 100% hydration with a combination of both rye and wheat flour. I usually leave 10gr of starter, 10g of rye flour, 10g of wheat flour and 20gr water.

10g Starter 10g Wheat flour 10g Rye flour 10g Water

Aufarbeitung

She is a bit acid but she never lets you down.

50% Rye 50% Wheat 100% Water

Ergebnis

Bread

My specialty is seeded sourdough bread

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek