Age

16Years
Color

Country of origin India

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 1543 sourdoughs
  • 82 countries
  • 1188 cities

Mixture

50%
50%
Liquid Flour Other
Ryeson

Since 2003

I began baking bread because of the lack of good bread where I live.

Characteristics

The Sourdough made from my Rye starter is mildly tangy, there's a nutty sweetness as well, mellow rather than strong.

Taste & flavour

Recipe

Starting ingredients

  • 50% Rye
  • 50% Water

Feeding ingredients

  • 50% Rye flour
  • 50% Water
1
50/50 Rye flour and water.
50% Rye flour 50% Water

Working method

1
Himalayan organic Rye
50% Rye 50% Water

Result

Pizza

I use the Rye starter to make pizza dough.

Dinner rolls

Wholegrain Sourdough bread

Baguettes

Black Currant Walnut bread

Multi seeds bread

Preserve your sourdough for the future

Create your own