![Rock N' Rye recipe](https://questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_rock_n_rye_rising.jpeg?itok=fRbEqoaR)
完美的酸面团
混合物
Unknown
流体
粉
其他
Rock N' Rye
自2000以来
I bought a bakery in 1998, which had been founded at the location in 1936, but there was not a sourdough with the bakery. I spent two years working on different starters until I developed this rye starter to be the most stable and useful for my bakery.
特性
This all rye sourdough has kept incredibly stable and fragrant for 20 years. It has a slight tang and a slight acidic bite but is mild enough and flavorful enough to eat with a spoon. It quickly inoculates and rises white, wheat, and rye flour doughs and has a great ability to rise breads within a short time.
味道
![Rock N' Rye top shot](https://questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_rock_n_rye_top_0.jpeg?itok=fv7w_yyu)
![Rock N' Rye jar shot](https://questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_rock_n_rye_jar.jpeg?itok=QhQunfVX)
![Rock N' Rye front shot](https://questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_rock_n_rye_top.jpeg?itok=6k7FB21v)
![Rock N' Rye rising shot](https://questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_rock_n_rye_rising.jpeg?itok=fRbEqoaR)
配方
起始配料
- lbs 2
- oz 24
喂养配料
- oz 24
- lbs 2
- oz 8
- oz 12
1
On Fridays remove starter from refrigerator, take out 3-5 pounds starter for bread and set aside. To refresh add warm water (30 ' C)
oz 24
2
mix in by hand medium rye flour, put back into the refrigerator. I do not let the starter come to a warmer temperature.
lbs 2
3
On Wednesday, take the starter out of the refrigerator and remove 1 or 2 pounds for bread and refresh starter till firm with warm water (30 ' C)
oz 8
4
Mix in medium rye flour by hand until starter is firm and put back into the refrigerator to cold ferment.
oz 12
制作方法
1
Medium rye flour
lbs 2
2
Detroit Municipal City Water
oz 24
Result
Miche
Sourdough multi-grain bread made with our Rock N’ Rye levain, whole wheat, rye and wheat flour, Detroit water and salt.
![Rock N' Rye Miche first overview](https://questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/product/sourdough_rock_n_rye_miche_entirely.jpeg?itok=526CF0G3)
![Rock N' Rye Miche second overview](https://questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/product/sourdough_rock_n_rye_miche_entirely_second.jpeg?itok=jl58DyvJ)
![Rock N' Rye Miche first slice](https://questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/product/sourdough_rock_n_rye_miche_slice.jpeg?itok=HXnWbW5u)
![Rock N' Rye Miche second slice](https://questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/product/sourdough_rock_n_rye_miche_slice_second.jpeg?itok=EGJUsf1X)