Buying a bread baking machine and not liking the result! When we were little, we went on vacation to Spain and the bread there was amazing. When I rented a place for myself, I decided to chase that taste, even earning a bread baker's degree.
It is quite vigorous and lively. But due to the rye, the high percentage of water, and the fridge as a place to stay during weekdays, it tends to get very acidic. I refresh the SD a few times on a shorter timespan if needed. It's also versatile: a dark rye bread a light wheat bread with a fruity flavour, both are possible.
- 50% Finely milled rye flour
- 50% Water
- 50g Rye flour
- 50g Water