Severn Bites Rye Sourdough recipe

Severn Bites Rye Sourdough

Cambridge, United Kingdom
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Age

10Years
Color

Country of origin United Kingdom

Taste
& Flavour

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Mixture

50%
50%
Liquid Flour Other
Severn Bites Rye Sourdough

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Since 2014

I volunteered at a bakery in Normandy where everything was made by hand and baked in a wood fired oven.

Characteristics

My rye starter is very thick and bubbly.

Taste & flavour

Recipe

Starting ingredients

  • 50% Light rye flour
  • 50% Water

Feeding ingredients

1
My sourdough is fed immediately after using it. The day I want to start my sourdough, it is fed early in the morning with water that's about 21 degrees. It will then be used about 2 pm. I add 30% of flour weight in starter to the mix. Nothing is discarded.

Working method

1
This starter is well travelled. It was created in the UK, then went to France in a dried state where I used it whilst training at Ecole Banette. Bringing it back to the UK, it is now fed with Shipton Mill's Light Rye Flour
50% Light rye flour 50% Water

Preserve your sourdough for the future

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