Age
4Years
Color
Country of origin United States
Taste
& Flavour
Mixture
50%
50%
Liquid
Flour
Other
ryester
Since 2020
I like baking, and made bread with chemical yeast. My friends gifted me a set to bake bread, and it mentioned sourdough, and we were in the middle of the covid lockdown. I read online, in youtube, and books from my local public library. I studied engineering, and I love the art part of sourdough bread. I do not use proofers , prefer to experiment and enjoy the result if the baking.
Characteristics
Has a good sour taste, it ferments quickly even in the low temperatures in the San Francisco area. It has a nice sour aftertaste. The bread is soft and has a nice even consistency.
Taste & flavour
Recipe
Starting ingredients
- 25g Dark rye
- 25g Water
Feeding ingredients
- 20g Dark ray flour
- 20g Water
1
When I bake. I take, for example, 40 gr out and I add 20 gr of dark rye flower and 20 gr water. Mix and store in the refrigerator.
20g Dark ray flour
20g Water
Working method
1
Started 25 gr dark rye flour and 25 gr water, mixed, let it stay fir 24 hours on top of mu kitchen counter. Repeated same steps for 2 days, it started to ferment. Got my starter going.
25g Dark rye
25g Water