Roggedesem recipe

Roggedesem

Bennekom, Netherlands
Perfect sourdough

Age

3Years
Color

Country of origin Netherlands

Taste
& Flavour

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Mixture

50%
50%
Liquid Flour Other
Roggedesem

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Since 2016

Back to authentic baking. Previous starter died at age of 8, now working with a new starter.

Characteristics

Very mild, not very strong. No real problem, as I usually make hybrid breads. My starter does great with yeast! Typically use it for my 3-stage dark rye bread

Taste & flavour

Roggedesem rising shot

Recipe

Starting ingredients

  • 100% Rye flour
  • 100% Water

Feeding ingredients

  • 100% Starter
  • 100% Rye whole meal
  • 100% Water
1
Take it from the fridge, feed it (1/3 starter, 1/3 wholemeal rye, 1/3 warm water). Leave at room temp. Sometimes feed again, same regime before using and store some in the fridge again.
100% Starter 100% Rye whole meal 100% Water

Working method

1
100% hydratation rye sourdough
100% Rye flour 100% Water

Result

80% dark rye (3-stage)

Great dark Rye with raisins
Roggedesem 80% dark rye (3-stage) first overview
Roggedesem 80% dark rye (3-stage) second overview

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