A slightly sour but very lively sourdough which was started with started with an 100% bio rye T80. After a year I switched using the sourdough to the T130 rye of Moulin du Vivier in the Aude in France. The sourdough is now completely converted and has a fruity smell, went on holidays with us on France and came back to Belgium ;=). Even raw before putting it into the bread it's delicious

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

Zutaten für die Auffrischung

100% T130 rye

3 table spoons of rye - 3 spoons of water - taking out 2 spoons out of the old sourdough

100% T130 rye

Aufarbeitung

Ergebnis

French bread

Using T65 wheat with sourdough 65% water and salt. No more no less.

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