Back in 2018 we lost all good bakeries in my town. Remembering my initial starter experiments I decided to start baking on my own. Soon after a rye sourdough came to life, the one which is referred herein.

Charakteristische Eigenschaften

If fresh, the sourdough gives a great oven spring, bread rolls and bread gets real fluffy. Taste is mild, with a light roasted flavour.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

g Rye (type 997)
g Water

Zutaten für die Auffrischung

g Water
g Rye

I feed the sourdough once a week or before and after baking. Ingredients are identical to initial setup: 70 grams water, 70 grams rye flour.

Add 70 grams water to the sourdough.

g Water

Add 70 grams rye flour (type 997) to the sourdough.

g Rye

mix thoroughly for even consistency, let it sit in the fridge until next baking.

Aufarbeitung

Prepare 70 grams of rye flour, german type 997

g Rye (type 997)

Prepare 70 grams water, as cold temperature as the faucet will provide

g Water

Mix the prepared flour and water to become the starter. After one day mix 70 grams rye flour, 70 grams water and 70 grams of the sourdough startet and mix thoroughly for even consistence. Repeat for 5 days. The discard can be used for baking but won't give a rise.

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