Age

Less then a year
Color

Country of origin Denmark

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& Flavour

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Mixture

50%
50%
Liquid Flour Other
Jack

Since 2018

I found so many possibilities for me to create good-quality, digestive, nutritional bread. I was so excited to start making something different, so I started to learn and experiment, exploring new techniques, make own mistakes and grow as a baker.

Characteristics

Jack has irregular holes, fermented very quickly. My favorite Danish rugbrød whit this starter is always amazing, with beautiful texture and incredible aroma, the dough is ready to bake after just 3 hours. If I want a more sour taste I left it to ferment for another 3-8 hours. My starter has a very sweet smell.

Taste & flavour

Jack top shot
Jack jar shot
Jack front shot
Jack rising shot

Recipe

Starting ingredients

  • 100% Whole Rye Flour
  • 100% Water

Feeding ingredients

  • 20g Satrter
  • 30g Whole Rye Flour
  • 30g Water
1
First feeding: after about 24 hours I discard all except 20 g and feed with 30 g of flour and 30 g of water. Then I feed Jack 2 times a day.
20g Satrter 30g Whole Rye Flour 30g Water

Working method

1
Jack has a unique sweet aroma and irregular holes, which make my bread so special and tasteful. I started with melon yeast water + flour and then feeding with plain water and whole rye flour.
100% Whole Rye Flour 100% Water

Result

Jack  first overview
Jack  second overview
Jack  first slice
Jack  second slice

Jack  first overview
Jack  second overview

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