Âge
6Ans
Couleur
Pays d'origine Roumanie
Taste
& Flavour
Mélange
41%
50%
9%
Liquide
Farine
Autres
Ryen
Depuis 2018
I learned baking bread from my grandmother, but the passion for sourdough came in 2017 because I considered it a great challenge for my personal achievements, so I started from scratch and now I’m opening a sourdough bakery in my town so people can have a quality bread on the table :) Ryen is not the oldest sourdough starter I have !
Caractéristiques
Ryen loves to be fed at 100% hydration and since the beginning I used the same organic whole meal rye flour from a local supplier. Ryen is 1 year old and makes very tasty breads where I use the same flour as for feeding
Goût et saveur
Recette
Ingrédients de base
- 100% Flour
- 80% Water
- 2% Sea salt
- 20% Starter
Ingrédients pour nourrir le levain
- 50% Starter
- 100% Water
- 100% Flour
1
I feed it every 12 hours for about 2-3 days before adding it in a dough . When I don’t use it, I keep it in a glass container in the fridge at 5 degrees Celsius . This is now, but starting January I will feed it daily because I will open an sourdough bakery and will surely need it fresh :)
50% Starter
100% Water
100% Flour
Méthode de travail
1
Ryen is an organic whole meal rye sourdough starter which I use mostly for making whole meal rye bread and sometimes I use seeds and dried fruits in it. It has a tasty sour fragrance and a little bit of a fruity smell
100% Flour
80% Water
2% Sea salt
20% Starter
Result
Whole meal rye sourdough bread
