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Rye starter

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Since 2015

Always loved the flavour of it and love baking bread and felt that sourdough was the ultimate bread to master, so had to master it!

Caratteristiche

Can be sluggish when it gets a new batch of rye flour to feed it, at which point I add some white or whole meal flour to the mix. When making the dough the starter then becomes a mix of whole meal, white and rye flour, until it’s nextbfeeding, when half is removed and rye flour added again.

Sapore e aroma

Ricetta

Ingredienti di partenza

  • 30g Rye flour
  • 30g Tap water

Ingredienti per il rinfresco

1

Metodo di lavorazione

1
Rye flour mixed with 100% tap water. Fed every three to four days. Refrigerated if no baking that week
30g Rye flour 30g Tap water
2
Stir and leave in warming cupboard, out of direct sunlight until doubles in volume, marking the jar to track when it has doubled.

Conserva il tuo lievito madre per il futuro

Crea il tuo Explore sourdough library

Commenti

Can be challenging in summer, I’m finding, to keep the starter happy. Have had trouble getting the rise in my bread that seems to be easy in winter. More to learn...