Country of origin United States
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I am trying to re-create the breads from my childhood.
The rye flour gives it a very sweet smell and flavor. It works pretty well in a wheat/rye mix bread.
Taste & flavour
- 10g Whole grain rye flour
- 10g Water
- 10g Sourdough starter
- 30g Starter
- 250g Water
- 250g Whole grain rye flour
- 50g Starter
- 100g Water (warm)
- 100g Whole grain rye flour
Take 50g old sourdough and add 100g warm water and 100g whole grain rye flour. Let sit on the counter until at least doubled in size and then store in the fridge for up to a week.
50g Starter 100g Water (warm) 100g Whole grain rye flour
I usually have a two step process to get from my sourdough in the fridge to something that can create a bread: This is the first step Mix, and let rise until doubled in size
10g Whole grain rye flour 10g Water 10g Sourdough starter
Take the starter from the previous step and add 250g water and 250g whole grain rye flour. Let stand over night in not too cold place. On the next morning, I use this to bake bread.
30g Starter 250g Water 250g Whole grain rye flour
This is a basic wheat/rye bread using about 60% AP flour, 20% whole grain rye and 20% white whole wheat flour.