Age
17Years
Color
Country of origin Canada
Taste
& Flavour
Mixture
37%
63%
Liquid
Flour
Other
Mukachevo Rye
Since 2008
Sourdough bread baking represents a skill in manipulating time, temperature & ingredients to attain a higher level of the bakers craft. Flavor, flavor, flavor!
Characteristics
This rye sourdough imparts an assertive tang to all the breads it is used in. The flavor profile is a pronounced tart acetic flavor with hints of apple & citrus.
Taste & flavour
Recipe
Starting ingredients
- 100% Whole grain rye flour
- 60% Tap water
Feeding ingredients
1
Add warm tap water (95ºF) to the "mother bucket" to loosen the the stiff mature culture at 60%.
Add whole grain rye flour at 100% to the warm slurry & mix vigorously as the mixture is extremely stiff.
Once the ingredients are well incorporated smooth the top with a wet plastic scraper. Sprinkle rye flour over the mixture. Ferment for 8 hrs at room temp.
Working method
1
Stiff textured rye sourdough
100% Whole grain rye flour
60% Tap water
Result
50/50
50% rye, 50% whole wheat.
