Age

3Years
Color

Country of origin New Zealand

Taste
& Flavour

Asia
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in the world

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Mixture

50%
50%
Liquid Flour Other
Rye starter

Since 2015

Always loved the flavour of it and love baking bread and felt that sourdough was the ultimate bread to master, so had to master it!

Characteristics

Can be sluggish when it gets a new batch of rye flour to feed it, at which point I add some white or whole meal flour to the mix. When making the dough the starter then becomes a mix of whole meal, white and rye flour, until it’s nextbfeeding, when half is removed and rye flour added again.

Taste & flavour

Recipe

Starting ingredients

  • 30g Rye flour
  • 30g Tap water

Feeding ingredients

1

Working method

1
Rye flour mixed with 100% tap water. Fed every three to four days. Refrigerated if no baking that week
30g Rye flour 30g Tap water
2
Stir and leave in warming cupboard, out of direct sunlight until doubles in volume, marking the jar to track when it has doubled.

Preserve your sourdough for the future

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Comments

Can be challenging in summer, I’m finding, to keep the starter happy. Have had trouble getting the rise in my bread that seems to be easy in winter. More to learn...