SF style rye starter  recipe

SF style rye starter

San Francisco, United States
Perfect sourdough

Age

15Years
Color

Country of origin United States

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 1406 sourdoughs
  • 82 countries
  • 1187 cities

Mixture

60%
40%
Liquid Flour Other
SF style rye starter

Since 2003

I was looking to replicate the moderate sourness of Northern California sourdoughs

Characteristics

semi-sour with sour undertones. Best with a long refrigerated retard of 2-3 dsys for flavor development. This is my main starter

Taste & flavour

SF style rye starter  top shot
SF style rye starter  jar shot
SF style rye starter  front shot
SF style rye starter  rising shot

Recipe

Starting ingredients

  • 40g Rye flour
  • 10g 13% bread flour
  • 50g Whey from lactofermentation (or spring water)

Feeding ingredients

  • 50g Rye
  • 50g 13% bread flour
1
combine ingredients at room temperature
50g Rye
2
Combine with pre-existing starter
50g 13% bread flour

Working method

1
Preparation of 50g room temperature whey or spring water and 50 g bread flour at 13% protein. Refreshed as used daily (with discard)
40g Rye flour 10g 13% bread flour 50g Whey from lactofermentation (or spring water)

Result

70% Hydration Tartine

Moderately sour round pool at 2000 grams per two loaf formula
SF style rye starter  70% Hydration Tartine  first overview
SF style rye starter  70% Hydration Tartine  second overview
SF style rye starter  70% Hydration Tartine  first slice
SF style rye starter  70% Hydration Tartine  second slice

Preserve your sourdough for the future

Create your own

Comments

A crispy crust, however not extremely thick. Tender firm crumb and wonderfully tangy.