Ryenoceros recipe

Ryenoceros

Coral Springs, United States
Perfect sourdough

Age

4Years
Color

Country of origin United States

Taste
& Flavour

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Mixture

50%
50%
Liquid Flour Other
Ryenoceros

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Since 2015

I fell in love with sourdough when I first started working for a bakery that used sourdough over 13 years ago.

Characteristics

Ryenoceros is very fruit forward with notes of blueberry and raspberry. He has a subtle sweetness with an acidic kick for the finish.

Taste & flavour

Ryenoceros top shot
Ryenoceros jar shot
Ryenoceros front shot
Ryenoceros rising shot

Recipe

Starting ingredients

  • 100% Stone ground whole grain rye
  • 100% Water

Feeding ingredients

  • 100% Stone ground whole grain rye
  • 100% Water
  • 100% Starter
1
I reserve 100g of starter and feed it with 100g Stone Ground Whole Grain Rye flour and 100g of 80-85F water.
100% Stone ground whole grain rye 100% Water 100% Starter

Working method

1
I received this starter in October 2015 from a friend of mine who lives in Chicago. It was a 100% Whole Wheat starter that had been going for 17 years. I then took it back to Florida with me and converted it to a 100% Stone Ground Whole Grain Rye Starter.
100% Stone ground whole grain rye 100% Water

Result

Various Assortment of Breads

I typically focus on making breads with large percentages of Whole Grain and Ancient Grain flours.
Ryenoceros Various Assortment of Breads first overview
Ryenoceros Various Assortment of Breads second overview
Ryenoceros Various Assortment of Breads first slice
Ryenoceros Various Assortment of Breads second slice

Various Assortment of Breads

I use various methods of pre-fermentation in order to produce a range of different applications.
Ryenoceros Various Assortment of Breads first overview
Ryenoceros Various Assortment of Breads second overview
Ryenoceros Various Assortment of Breads first slice
Ryenoceros Various Assortment of Breads second slice

Preserve your sourdough for the future

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