Like I mentioned before I have very stressful job, and I needed some hobby that relaxes me. I started with all kind of baked doughs with yeast, and after I started researching on the web, I learned that sourdough is healthy choice so i started on my own. I'm healthy food addict so that was it..

Charakteristische Eigenschaften

It's made from whole rye flour and it's old almost 9 months with feeding. Every 10 days I took half of it and put in another jar so that I get 2 jars with sourdough. One I keep feeding with rye flour, the other one I feed with white bread flour and after 2 feedings I use for making sourdough bread, donuts and other (I'm using it all jar)

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

60% Rye flour
40% Water

Zutaten für die Auffrischung

Aufarbeitung

First, you need clean glass jar that can fit 2 litter of water. It need to be bigger so you can stir well Then you need tool to measure the flour and the water. I have electric scale that gives me grams and for the water too. Because it's not the same 40grams and 40mililitres

60% Rye flour 40% Water

First add 40grams of rye flour in the jar, then measure 25grams of water and stir in the jar. Usually, this are the measurements I recommend but it depends on how hard it is the flour. Sometimes maybe you will need to use more water. The texture should be soft, little softer from usual dough (sticky). After close the jar and leave for 24h on room temperature (20-25C degrees)

Ergebnis

Wholegrain sourdough bread

650gr wholegrain flour 140 Shatana's starter 575gr water 9gr salt 30gr extra water

Shatana's starter Wholegrain sourdough bread second overview

Shatana's starter Wholegrain sourdough bread first slice

Shatana's starter Wholegrain sourdough bread second slice

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