This starter has a very nice fruity smell. It doubles in 12 hours. It gives my sourdough a very nice flavor without making it overly sour. I like to use this starter for both lean as well as enriched doughs. It seems to excel with enriched doughs.

Viscocity

Taste & flavour

Recipe

Starting ingredients

50% Water
25% Rye
75% All purpose

Feeding ingredients

15g Starter
15g Water
60g Fed starter

Remove 15g of the starter; discard or use the rest. Combine the 15g of starter with 15g of water in a bowl and mash with spoon until it is liquified and evenly distributed.

15g Starter 15g Water

Add in 30g of the all purpose/rye flour mix. Mix together to combine. Knead briefly on your work surface to bring it together and form a ball. Add your ball to a jar and press it down into the bottom of the jar. Mark the height of the starter with a rubber band. Add a lid.

60g Fed starter

Working method

50% water is used to create a stiff starter. Rye flour is used to give him something good to eat and make him happy. All purpose flour is used to provide structure.

50% Water 25% Rye 75% All purpose