Sourdough and similar bread has a long tradition in my country (Czech republic) but the bread quality has been lowering except for some new artisanal bakeries. When I moved to the US, finding decent bread was barely possible and I found one of my biggest passions!

Characteristics

Horacio is Czech-American, after series of unsuccessful attempts back at my homeland to keep donated starters alive I started to live in the US and since I couldn’t find any rye starters already prepared, I had to make my own and that one just survived! He’s been with us for about 5 years now, keeping me company. We make loafs of bread of all sorts and also waffles!

Viscocity

Taste & flavour

Recipe

Starting ingredients

100g Rye (wholewheat)
70g Water

Feeding ingredients

2tbsp Starter
3tbsp Water
3tbsp Rye

Take about 2 tbsp starter from the fridge

2tbsp Starter

Mix with 3 tbsp water

3tbsp Water

Mix in 3 tbsp rye flour

3tbsp Rye

Working method

Horacio is a rye sourdough starter who has kept me company for the last 5 years. He was created with my help in the furnace rooms of my mother in law’s basement.

100g Rye (wholewheat) 70g Water