My passion for fermentation started with hot sauce but quickly grew to a love of making everything from scratch. After getting my feet wet with yeast-risen baking I decided to foray into naturally leavened breads and haven't looked back since.

Charakteristische Eigenschaften

I love my 100% rye starter because the flavor is absolutely sensational. It produces bread that is a little bit sweet and nutty and lacks intense sour flavor. Smells like sticky buns and dates. I use it for crackers, pizza, rustic loaves, pan loaves and even some sweet baked goods (croissants).

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

30g Organic whole dark rye flour
30g Filtered water

Zutaten für die Auffrischung

30g Organic whole dark rye flour
30g Filtered water

Remove 2 Tbsp of starter from the existing jar.

Add 30g of organic whole dark rye flour + 30g of filtered water to the jar.

30g Organic whole dark rye flour 30g Filtered water

Aufarbeitung

Remove 2 Tbsp of starter from the existing jar.

Add 30g of organic whole dark rye flour + 30g of filtered water to the jar.

30g Organic whole dark rye flour 30g Filtered water

Stir and scrape down the jar with a spatula, then put the lid back on.

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