The process is theraputic, I have a passion for feeding people good food and loved the process and at such a low cost. A Sense of achievement when you see the final product and the joy on people faces when you give them the bread! So simple yet so gratifying

Charakteristische Eigenschaften

She just LOVES the freshly milled wholegrain rye I feed her, she gets large bubbles but is a very thick mixture. she takes a lot longer to peak than my white starter, but lasts a lot longer than the white. She has a fruity aroma, sometimes on the sour side. At other times she has a mild almost non existant aroma.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

50g Ryvina
100g Tap water
100g Freshly milled australian rye grain

Zutaten für die Auffrischung

I feed once she has reached her peak, sometimes quite sometime after peak (depending on my work schedule). she will peak anytime from 6 - 12hrs depending on tempreture. At times in summer I have to feed her 3 times a day! I discard excess, reduce down to 50g and feed 1:2:2 basis.

Aufarbeitung

Discard excess, Add tap water, mix the water in with my hands and then add the freshly milled Western Australian grown rye flour. Milled in our Billy2 stone mill

50g Ryvina 100g Tap water 100g Freshly milled australian rye grain

Ergebnis

White loaf made with Rye Starter

My go to sourdough loaf made with our Artisan White Single Origin White flour using the Rye starter

Ryevina White loaf made with Rye Starter second overview

Ryevina White loaf made with Rye Starter first slice

Ryevina White loaf made with Rye Starter second slice

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Kommentare

Jan Schluter

I am just loving being able to bring families and communities together through the basic sharing of bread together, it doesn't matter what your bread looks like ultimatley, if it brings you Hygge and joy and tastes great then my job is done. If you don't like the look of your bread I always say eat with your eyes closed - it will taste devine. Don't be scared to try it out, its very hard to kill your starter. I am happy to help you get started and happy to continue sharing Ryvina around!

Jan Schluter

I just love the process of making bread for others, its such a blessing being able to bring communities and familys together through the simple act of sharing bread together and help create Hygge and joy to your family! There is no such thing as bad bread, don't be scared to try it out, so theraputic. Don't worry what your bread looks like, if its not picture perfect, it will still taste great. I always say if you don't like the look of your loaf, eat with you eyes closed! It will taste fantastic!