Rye Starter recipe

Rye Starter

Birmingham, United States

혼합물

50%
50%
액체(리퀴드) 밀가루 기타
Rye Starter

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2020 이후

retired, decided to give it a try and really am enjoying it

특징

Strong fermentation, lots and lots of bubbles everytime it's fed.

맛과 풍미

레시피

시작하는 원료

  • 50% Rye flour
  • 50% Water

먹이재료

  • 15g Rye flour
  • 15g Water
1
Discard all but 15g, feed with 15g Rye flour and 15g water. Let sit on counter overnight, use some for bread and then put about 20g of it in a jar in the fridge.
15g Rye flour 15g Water

작업방식

1
Started as a whole wheat/water slurry then once established migrated culture to 50% Rye flour/50% water. Maintained for about 4 months now. Strong rising characteristics
50% Rye flour 50% Water

Result

bread

50/50 Sprouted whole wheat and bread flour. 88% hydration

Preserve your sourdough for the future

Create your own Explore sourdough library