Levain parfait
Âge
9Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Ryenoceros
Depuis 2015
I fell in love with sourdough when I first started working for a bakery that used sourdough over 13 years ago.
Caractéristiques
Ryenoceros is very fruit forward with notes of blueberry and raspberry. He has a subtle sweetness with an acidic kick for the finish.
Goût et saveur
Recette
Ingrédients de base
- 100% Stone ground whole grain rye
- 100% Water
Ingrédients pour nourrir le levain
- 100% Stone ground whole grain rye
- 100% Water
- 100% Starter
1
I reserve 100g of starter and feed it with 100g Stone Ground Whole Grain Rye flour and 100g of 80-85F water.
100% Stone ground whole grain rye
100% Water
100% Starter
Méthode de travail
1
I received this starter in October 2015 from a friend of mine who lives in Chicago. It was a 100% Whole Wheat starter that had been going for 17 years. I then took it back to Florida with me and converted it to a 100% Stone Ground Whole Grain Rye Starter.
100% Stone ground whole grain rye
100% Water
Result
Various Assortment of Breads
I typically focus on making breads with large percentages of Whole Grain and Ancient Grain flours.
Various Assortment of Breads
I use various methods of pre-fermentation in order to produce a range of different applications.
