My baker died. Oh well, I've been making bread before that, but good bakers are rare, and I love eating what I made with my hands, too. It's a humble process, which utterly relaxes me, and the smell of freshly-baked bread is simply so sexy.

Charakteristische Eigenschaften

This has accompanied me for some time, becoming more stable every year. It never gets long rests... it's slow and strong, and requires long processes. Typically, it ends up in sturdy, robust breads, often with spices and long proofing time. It works fine fermenting very long at kitchen temperature (ca. 22°C), but better at 29°C in the convector, which gives it a more pronounced acidity.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

40% Rye starter
40% Whole Rye Flour
50% Water

Zutaten für die Auffrischung

30% Starter
40% Whole Rye Flour
50% Water

See first steps.

30% Starter

Add flour

40% Whole Rye Flour

Add water (minimum room temperature!)

50% Water

Aufarbeitung

Start with a level tablespoon of rye starter from the fermented mass you have set up the night before

40% Rye starter

Add a heaped tablespoon of wholemeal rye

40% Whole Rye Flour

Add two tablespoons of water

50% Water

Ergebnis

Robust Tyrolean Vinschgau rolls

500 g each flour/water 1 tbsp starter 250 g Rye 250 g Spelt 200 ml water 20 g Salt 10 g yeast Fennel /aniseed

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