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!

Caractéristiques

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

Viscocity

Goût et saveur

Recette

Ingrédients de base

100% Organic rye flour
100% Tap water

Ingrédients pour nourrir le levain

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.

Méthode de travail

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