My company is starting with sourdough. Therefore I started my own sourdough starter to learn and experience to make bread with sourdough without additional yeast. For me it is a learning experience about this very old technic of baking bread.

Caractéristiques

I love the soucerness of this sourdough. I mostly use it for dark whole grain bread.

Viscocity

Goût et saveur

Recette

Ingrédients de base

100% Rye
120% Water

Ingrédients pour nourrir le levain

100g Rye
120g Water
100g Sourdough

Take out sourdough from the fridge. 100 gr rye + 120 gr water + 100 gr sourdough mix together and leave it on the counter for 5-6 hours then put it back in the fridge.

100g Rye 120g Water 100g Sourdough