Sadly my "old" died when he dropped with the jar. The new one is named Jesus as I always keep a little amount of dried starter that happily rises again and again ;)

Charakteristische Eigenschaften

Intense, fruity smell and flavor. Used to bake either 100% Organic Rye bread (type 630) or a mix with wheat (550 to 1050) and spelt.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

100g Rye 1150
100g Water

Zutaten für die Auffrischung

10g Jesus
50g Organic rye 630
50g Tab water

As my starter is kept in the fridge and used directly from there, I only feed once per month or so.

10g Jesus 50g Organic rye 630 50g Tab water

Aufarbeitung

100% hydration Rye Sourdough, about one year old

100g Rye 1150 100g Water

Ergebnis

Pure Rye 1150, hydration 70%

Typical German Rye-Bread, very chewy (in the best sence of course), moist, yet fluffy texture. 24 hours proofing.

Jesus Pure Rye 1150, hydration 70% second overview

Jesus Pure Rye 1150, hydration 70% first slice

Jesus Pure Rye 1150, hydration 70% second slice

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