Several attempts throughout the last 10 years, but a concerted effort in March 2016 provided excellent results. I now bake almost every weekend.
50/50 mix of rye and AP flours in the starter have a very subtle sour smell, but also quite fruity. It can be a bit heady. Adding 100% rye flour to the starter to build the levain only further adds to the complex fermented flavors. The end result is a moist loaf with (what I refer to as) a "bass" sourness. Not a bright sour flavor, but something deeper and in the background. Boldly baked.
- 100% Flour
- 79% Water
- 25.5% Levain
- 2.2% Salt