Tiny bubbles but almost always reliable. I named it puffy because I started with rye meal and it would puff up when ripe. Now that I use dark rye it rises similar to wheat but with much smaller bubbles. I don't uses levains much so it's starter into every build.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

150g Dark whole rye

Zutaten für die Auffrischung

50% Dark whole rye
50% Water

I use it straight from the fridge and feed to replace.

50% Dark whole rye 50% Water

Aufarbeitung

I started a sourdough culture 5 years ago using a stone milled rye meal but switched it to white for about 6 months before shifting back to rye. I've fed it dark whole organic rye for the last 3 years and it goes into almost every loaf I sell. I have a white starter I use on occasion since both taste different. I use a starter, sour and final build formula in nearly all of my bakes.

150g Dark whole rye

Ergebnis

Black bread

Rebaked slices of sourdough just before burning rehydrated in coffee with a three part rye build. 60% dark whole rye.

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek