Age

5Years
Color

Country of origin Canada

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 1401 sourdoughs
  • 82 countries
  • 1187 cities

Mixture

92%
8%
Liquid Flour Other
Ryemond

Since 2013

Curiosity :)

Characteristics

Sour, very strong and lively

Taste & flavour

Recipe

Starting ingredients

  • 500g Rhubarb
  • 20g Sugar
  • 50g Rye
  • 50g Water

Feeding ingredients

  • 120g Flour
  • 120g Water
1
For 60g of starter: 120g water and 120g rye flour
120g Flour 120g Water

Working method

1
Cut and smash the rhubarb stalks, add some sugar and let sit for 3-4 days or until starts to bubble
500g Rhubarb 20g Sugar
2
Add flour and some water to rhubarb Next day add 50g water and 50g rye flour Next day discard half of the starter add 50,50 water and flour, repeat next several days until the mix is nicely bubbling
50g Rye 50g Water

Result

Pumpkin bread

This bread is made with 15% pumpkin flour (milled pumpkin seeds) ,42% rye and 43% whole wheat. A pinch of turmeric
Ryemond Pumpkin bread first overview
Ryemond Pumpkin bread second overview
Ryemond Pumpkin bread first slice

Sourdough waffles

Ryemond Sourdough waffles first overview

Mini pies

Classic Russian mini pies пирожки
Ryemond Mini pies first overview

Preserve your sourdough for the future

Create your own