流体 粉 其他
保存您的酸面团，以备将来使用。Create your own Explore sourdough library
I love cooking and I wanted to try this
Very active and very smelly sourdough. Only using rye flour but the one directly from the mill is the best. Sometimes, I add a little bit more water when it becomes too solid to handle easy.
- 50% Rye flour
- 50% Water
- 30g Rye flour
- 30g Undefined
I do not preserve a high volume of starter (max 80 gr). After taking part for the bread, I feed the remaining starter the day after bread baking (one day before new bread baking).
30g Rye flour
Add tap water at room temperature and mix well.
Bio rye flour from the mill
50% Rye flour