Jono's Bakery Rye Starter recipe

Jono's Bakery Rye Starter

London, Royaume-Uni
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Âge

3Ans
Couleur

Pays d'origine Royaume-Uni

Taste
& Flavour

Asie
Australie
Antarctique
Afrique
L'Europe
Amérique du Nord
Amérique du Sud

dans le monde

  • 2980 levains
  • 111 pays
  • 2486 villes

Mélange

39%
50%
11%
Liquide Farine Autres
Jono's Bakery Rye Starter

Préserver votre levain pour le futur

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Depuis 2021

I loved that it was a very natural and simple way of making bread; no manufactured yeast and very simple ingredients. I had previously been given a started when living in Australia, but decided to make my own to start my own sourdough journey.

Caractéristiques

It is incredibly dependable, giving good light loaves without huge, unruly bubbles in the dough. The loaves themselves have a nice rye flavour, without it being overpowering.As a starter, it is dependable and forgiving, yielding great results from a quick 5 hour feed but also a longer 15 hour feed. It's great at bulking up from a few grams to a couple of kilograms within 24 hours.

Goût et saveur

Jono's Bakery Rye Starter top shot

Recette

Ingrédients de base

  • 100g Active starter
  • 400g Doves organic strong white bread flour
  • 60g Doves organic wholemeal rye flour
  • 350g Room temperature tap water
  • 10g Salt

Ingrédients pour nourrir le levain

  • 50g Doves wholemeal rye flour
  • 50g Tap water
  • 50% Doves wholemeal rye flour
  • 50% Tap water
1
Take a few grams (typically the scrapings in the pot from the previous time you baked) of starter and add 50g room temperature tap water, stir around and then add 50g wholemeal rye flour and stir until you form a homogenous paste. Leave to rise for 8-12 hours.
50g Doves wholemeal rye flour 50g Tap water
2
If bulking up, take the 100g from the previous step and feed to 700g flour and 700g water and leave for another 10-12 hours.
50% Doves wholemeal rye flour 50% Tap water

Méthode de travail

1
Mix all ingredients, rest 1 hour. Stretch and fold 4 times, with 30 minute rests in between, rest 1 hour. Divide and preshape. Bench rest 30 minutes. Shape and place in banneton. Rest in fridge at 3-5 degrees for 20-24 hours.? Bake at 230 degrees for 20 minutes with steam, 200 degrees without.
100g Active starter 400g Doves organic strong white bread flour 60g Doves organic wholemeal rye flour 350g Room temperature tap water 10g Salt

Result

Jono's Bakery Sourdough Loaf

Sourdough made with a mixture of white and rye flour. Light crumb and chewy crust, delicate rye flavour.
Jono's Bakery Rye Starter Jono's Bakery Sourdough Loaf first overview
Jono's Bakery Rye Starter Jono's Bakery Sourdough Loaf second overview

Jono's Bakery Pizza

By feeding my starter white flour for a few feeds, I was able to make a white starter to create sourdough pizza
Jono's Bakery Rye Starter Jono's Bakery Pizza first overview

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