Nickel-dime rye recipe

Nickel-dime rye

Oakland, United States
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Age

9Years
Color

Country of origin United States

Taste
& Flavour

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Mixture

50%
50%
Liquid Flour Other
Nickel-dime rye

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Since 2016

personal challenge to bake better bread and to recreate breads I ate in Germany. Very satisfying to bake bread as good if not better for a lot less money than I can buy at bakeries.

Characteristics

Pleasant tang and nuttiness. Very active, rises dough nicely so far. Nickel dime refers to my telephone area code, 510.

Taste & flavour

Nickel-dime rye top shot
Nickel-dime rye jar shot
Nickel-dime rye front shot
Nickel-dime rye rising shot

Recipe

Starting ingredients

  • 100% Dark rye flour
  • 100% Water

Feeding ingredients

1
I feed it whenever I need to bake a loaf which is usually twice a week. I use cold water from the tap and let it sit at room temperature until it is bubbly and rises, then refrigerate it. 20C is an average temperature, not something I strive for. I feed it 1:2:2, 2 ounces starter to 4 ounces each flour and water.

Working method

1
Usually it exists as a 10 ounce batch in the refrigerator, 100% hydration, equal parts by weight flour and water.
100% Dark rye flour 100% Water

Result

A couple of bakes

So far it's a variety of different breads.
Nickel-dime rye A couple of bakes first overview
Nickel-dime rye A couple of bakes second overview
Nickel-dime rye A couple of bakes first slice
Nickel-dime rye A couple of bakes second slice

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Comments

Grant Kennell

Baking bread is satisfying but baking bread from my own sourdough culture is almost magical.