Originally from Ca where sourdough is readily available and developed a love for the bread growing up. Pa doesn’t have many artisan bakeries so decided to try to make real sourdough on my own.

Charakteristische Eigenschaften

My starter is extremely active, I bake about once a week and feed to the amount needed to produce enough starter for the number of loaves I’m making with enough left over to store in fridge. I can start with as little as 50g of week old starter, feed as much as 500 grams total (125Rye,125AP,250water) and see a tripling+ growth in 4-5 hours at room temps. River valley air maybe helping?

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

50% Filtered water
25% Organic dark rye flour
25% King arthur unbleached ap flour

Zutaten für die Auffrischung

Combine flour types with filtered water in separate container Add to existing starter amount - starter is kept in 26oz Weck Canning Jar Incorporate combined flour and water feeding fully and introduce as Mach air as possible I use the same wooden spatula and it is never used for anything but mixing and or dispensing starter

Aufarbeitung

Hydration for feeding

50% Filtered water

Scheduled feeding flour

25% Organic dark rye flour

Scheduled Feeding flour

25% King arthur unbleached ap flour

Ergebnis

Bread

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