Âge
10Ans
Couleur
Pays d'origine Royaume-Uni
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Severn Bites Rye Sourdough
Depuis 2014
I volunteered at a bakery in Normandy where everything was made by hand and baked in a wood fired oven.
Caractéristiques
My rye starter is very thick and bubbly.
Goût et saveur
Recette
Ingrédients de base
- 50% Light rye flour
- 50% Water
Ingrédients pour nourrir le levain
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.
Méthode de travail
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