personal challenge to bake better bread and to recreate breads I ate in Germany. Very satisfying to bake bread as good if not better for a lot less money than I can buy at bakeries.

Caractéristiques

Pleasant tang and nuttiness. Very active, rises dough nicely so far. Nickel dime refers to my telephone area code, 510.

Viscocity

Goût et saveur

Recette

Ingrédients de base

100% Dark rye flour
100% Water

Ingrédients pour nourrir le levain

I feed it whenever I need to bake a loaf which is usually twice a week. I use cold water from the tap and let it sit at room temperature until it is bubbly and rises, then refrigerate it. 20C is an average temperature, not something I strive for. I feed it 1:2:2, 2 ounces starter to 4 ounces each flour and water.