혼합물

50%
50%
액체(리퀴드) 밀가루 기타
Rye Starter

Preserve your sourdough for the future

Create your own Explore sourdough library

2014 이후

Bread was expensive in the posh bakery near my house and I wanted to try to do it myself.

특징

My starter is now really reliable. It makes a nice well risen loaf that is chewy and slightly sour.

맛과 풍미

레시피

시작하는 원료

  • 50% Rye flour
  • 50% Water

먹이재료

  • 50% Rye
  • 50% Water
1
Usually I pour all of my starter out to make a leven to bake bread. The parts of the starter that cling to the jar I leave in and then add equal masses of water and flour.
50% Rye 50% Water

작업방식

1
I mix together equal masses of water and flour and then keep it in the fridge. I feed it around once a week.
50% Rye flour 50% Water

Preserve your sourdough for the future

Create your own Explore sourdough library