Rye sourdough recipe

Rye sourdough

Oudenaarde, Belgium
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Age

13Years
Color

Country of origin Belgium

Taste
& Flavour

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Mixture

48%
47%
4%
Liquid Flour Other
Rye sourdough

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Since 2011

My first reason was to use a narural product to preserve the bread. No more fat and powders. I very quick discovered the power that lies in using sourdough. Preserving, proofing and being able to add a whole new palette of flavours to the bread are now what I use sourdough for.

Characteristics

Very fesch somewhat citric in the nose, light acid by blocking the fermentation after 3 hours. Used for both preserving bread and proofing dough.

Taste & flavour

Recipe

Starting ingredients

  • 1000g Rye flour
  • 1000g Water
  • 100g Starter

Feeding ingredients

  • 100g Starter
  • 1000g Water
  • 1000g Rye flour
1
Mixing starter with rye flour and water
100g Starter 1000g Water 1000g Rye flour

Working method

1
Mixing sourdough starter provided by the mill with rye flour and water
1000g Rye flour 1000g Water 100g Starter

Preserve your sourdough for the future

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