Ryan recipe

Ryan

Burbank, United States
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Age

19Years
Color

Country of origin United States

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 3005 sourdoughs
  • 112 countries
  • 2502 cities

Mixture

50%
50%
Liquid Flour Other
Ryan

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Since 2005

I have worked for artisan bread bakeries for about 20 years on the sales side. From the beginning, I immersed myself in the process. I learned directly from Nancy Silverton & George Eurasmus. Since, I have created my own sourdoughs and have made many starters and fruit yeast waters. Some I have had for 20 years. I also have an ig; @la_breadguy

Characteristics

This starter derived from a yeast fruit water - I had a small batch of organic Bordeaux grapes that I made a fruit water with. After it was ready and fizzy I made the starter with it. It has only ever been fed with 100% organic rye flour and filtered water.

Taste & flavour

Recipe

Starting ingredients

  • 100g Starter
  • 100g Water
  • g Rye

Feeding ingredients

  • 100g Rye
  • 100g Rye
  • 100g Water
1
Add 100g organic rye, 100g filtered water and 100g starter. Stir and inoculate at 78 degrees for 8+ hours.
100g Rye
2
Starter
100g Rye
3
add water
100g Water

Working method

1
100g Rye starter
100g Starter
2
100g filtered water
100g Water
3
100g organic rye flour
g Rye

Result

Country Loaf

Primarily a country loaf.

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