Alter
10Jahre
Farbe
Ursprungsland Vereinigtes Königreich
Geschmack
und Aroma
Mischung
50%
50%
Flüssigkeit
Mehl
Weitere
Severn Bites Rye Sourdough
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I volunteered at a bakery in Normandy where everything was made by hand and baked in a wood fired oven.
Charakteristische Eigenschaften
My rye starter is very thick and bubbly.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 50% Light rye flour
- 50% Water
Zutaten für die Auffrischung
1
My sourdough is fed immediately after using it. The day I want to start my sourdough, it is fed early in the morning with water that's about 21 degrees. It will then be used about 2 pm. I add 30% of flour weight in starter to the mix. Nothing is discarded.
Aufarbeitung
1
This starter is well travelled. It was created in the UK, then went to France in a dried state where I used it whilst training at Ecole Banette. Bringing it back to the UK, it is now fed with Shipton Mill's Light Rye Flour
50% Light rye flour
50% Water