Mixture

50%
50%
Liquid Flour Other
Kurt

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Since 2015

I'd been baking bread for a while and wanted a different, chewier, more complex bread.

Characteristics

It's pretty darned delicious. It's responsive even if I neglect it a bit. .

Taste & flavour

Kurt top shot
Kurt jar shot
Kurt front shot
Kurt rising shot

Recipe

Starting ingredients

  • 20g Rye flour
  • 20g Water

Feeding ingredients

  • 200g Water
  • 200g Flour
1
Again, pretty haphazard, but it seems to work for me. I keep it in a mason jar, though I have dried some out just in case. I dump out most and make waffles, then mix in about 200 of water and scrape down the sides. I then add about 200 g of flour for a batter that is stiff, and let it grow.
200g Water 200g Flour

Working method

1
It can be haphazard at times. I think I used the method in "Dough" to create my starter last year (2015).
20g Rye flour 20g Water
2
I kept at it through the odd smells and have a strong starter now
3
I had followed the schedule for refreshing and watched it bubble and get stronger

Result

Bread

It makes a delicious crust ( trying to edit and put bread and pizza in, but I keep getting kicked out. I'll keep at it.
Kurt Bread first overview
Kurt Bread second overview
Kurt Bread first slice
Kurt Bread second slice

Waffles

I can't bear to throw away so much great batter, so waffles are a great way to use up the batter
Kurt Waffles first overview
Kurt Waffles second overview
Kurt Waffles first slice
Kurt Waffles second slice

pizza

It makes a delicious crust ( trying to edit and put bread and pizza in, but I keep getting kicked out. I'll keep at it.
Kurt pizza first overview
Kurt pizza second overview
Kurt pizza first slice
Kurt pizza second slice

Preserve your sourdough for the future

Create your own Explore sourdough library