It's very resilient. There were a few times I thought it almost died, but it inevitably came back to life within 24 hours. It's also impatient to grow and ferment, won't wait patiently and if I don't manage to feed it at the right time it goes sour on me. But it's also very strong. One or two spoonfuls will lift a big beautiful boule. Oh.. and it smells like apricot jam :)

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

40g Rye
50g Water

Zutaten für die Auffrischung

40g Rye flour
50g Water

Throw away almost all the starter, just leave smears on the jar and spoon. Then add water and flour, stir and leave

40g Rye flour 50g Water

Aufarbeitung

Just mix rye flour with water and wait

40g Rye 50g Water

Ergebnis

Bread

80% hydration boules with wholegrain are my favorite

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