I like baking, and made bread with chemical yeast. My friends gifted me a set to bake bread, and it mentioned sourdough, and we were in the middle of the covid lockdown. I read online, in youtube, and books from my local public library. I studied engineering, and I love the art part of sourdough bread. I do not use proofers , prefer to experiment and enjoy the result if the baking.

Charakteristische Eigenschaften

Has a good sour taste, it ferments quickly even in the low temperatures in the San Francisco area. It has a nice sour aftertaste. The bread is soft and has a nice even consistency.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

25g Dark rye
25g Water

Zutaten für die Auffrischung

20g Dark ray flour
20g Water

When I bake. I take, for example, 40 gr out and I add 20 gr of dark rye flower and 20 gr water. Mix and store in the refrigerator.

20g Dark ray flour 20g Water

Aufarbeitung

Started 25 gr dark rye flour and 25 gr water, mixed, let it stay fir 24 hours on top of mu kitchen counter. Repeated same steps for 2 days, it started to ferment. Got my starter going.

25g Dark rye 25g Water

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