Rauni-Reetta is very strong, although only 7 months old. (Has been like that from the beginning.) Being all rye, it has quite strong flavour, so it's at it's best used in rye doughs, but also works excellent when using any wholemeal flour in wheat doughs when a little deeper, and more sour flavour is wanted.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

50% Water
50% Organic rye flour

Zutaten für die Auffrischung

25g Starter
50g Flour
50g Water

1. Take 25 g of the starter from the fridge 2. Add 50 g about +30 C water (preferably boiled or filtered) 3. Add 50 g organic rye flour Leave to room temperature for a few hours, until active, then place it back to fridge at +4C.

25g Starter 50g Flour 50g Water

Aufarbeitung

This sourdough is started with 50 g water mixed with 50 g organic rye flour. Fed once a day for 5 days, until seemed ready and active

50% Water 50% Organic rye flour

Ergebnis

Chocolate-stoutbread

Wheat- and rye flour, some kvass-malt, and chocolate stout. Lovely deep, roasted tasting bread.

Baguettes

Baguettes with some rye flavour. All four used in dough is wheat, starter brings just enough rye to the dough.

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