Age

Less then a year
Color

Country of origin Belgium

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& Flavour

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Mixture

50%
50%
Liquid Flour Other
Roger

Since 2018

I didn't knew anything about baking bread, but I found an article online about Artisan Sourdough Bread and was eager to learn more about it. And so my sourdough adventure began...

Characteristics

Roger is very firm and smells like a freshly opened bottle of red wine everytime I open his jar. When I feed him he feels quite hard, but after a few hours (when he has doubled in size) he tends to get a little softer, but still remains quite firm.

Taste & flavour

Recipe

Starting ingredients

  • 25g Whole wheat rye flour
  • 25g Water

Feeding ingredients

1
Once a week, take the starter out of the fridge and let it adjust to room temperature in 1 to 2 hours. Take 25 gr starter and dissolve it in 25 gr water. Add 25 gr of whole wheat Rye flour and stir it together. Leave it at room temperature for 6 - 8 hours until it has doubled in size. Use it for baking some amazing bread or put it back in the fridge for another week.

Working method

1
Day 1: 25 gr whole wheat Rye flour + 25 gr water
25g Whole wheat rye flour 25g Water
2
Day 2: 25 gr day 1 starter + 25 gr whole wheat Rye flour + 25 gr water
3
Day 3: 25 gr day 2 starter + 25 gr whole wheat Rye flour + 25 gr water
4
Day 4: 25 gr day 3 starter + 25 gr whole wheat Rye flour + 25 gr water
5
Day 5: 25 gr day 4 starter + 25 gr whole wheat Rye flour + 25 gr water
6
The starter should be active by now. If he's not, just keep repeating step 5 until he has doubled in size 6-8 hours after feeding him.

Result

Oatmeal Sourdough Bread

Roger Oatmeal Sourdough Bread first overview
Roger Oatmeal Sourdough Bread second overview

Basic Sourdough Bread

Roger Basic Sourdough Bread first overview
Roger Basic Sourdough Bread second overview

Small Sourdough Rolls

Roger Small Sourdough Rolls first overview

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