Edad
10Años
Color
Country of origin Estados Unidos
sabor
& aroma
Mezcla
50%
50%
Líquida
Harina
Otros
The Alchemist
desde 2014
After going to a macro biotic conference at the Kushi Institute.They had delicious whole grain sourdough bread from a local bakery that was wonderful, and there are no bakeries in Charlotte, NC that offer whole grain sourdough.
Características
Robust fruity taste, varying from yeastier to more acidic depending on variations in hydration.
gusto
Receta
Ingredientes de partida
- 50% Sprouted rye
- 50% Water
ingredientes de alimentación
- 1tbsp Sprouted rye
- 1tbsp Water
1
When not baking on weekends, I feed 1 tbsp each flour and filtered water, and immediately return to fridge. On baking weekends I get out the starter about 12 hours in advance and feed once before starting a levain.
1tbsp Sprouted rye
1tbsp Water
método de trabajo
1
I maintain my starter with home milled sprouted rye flour at 100% hydration.
50% Sprouted rye
50% Water
Result
Dixie Rye
Dixie Rye, with sprouted rye flour and cornmeal.
Lithuanian potato rye
Finnish Hapanleipa
Hundred percent rye, using sprouted whole rye flour and locally milled cracked rye. .
Mountain Oat Rye
A southern Polish recipe: moist and tender, with scalded oats, dry oats and sprouted rye flour
Cumin Rye
Polish recipe, sprouted rye fragrant with cumin
Berlin Malt Rye
A mild sourdough with sprouted rye, einkorn wheat and malted barley.
Franconia Crusty Boule
German sourdough rye with both a rye and wheat starter, and several stages.
Hearty Seeded Rye
German recipe with coarse rye meal, flax and sunflower seeds.
Pumpkinseed Rye
German recipe with flax and pumpkinseeds, scented with black rye malt
Miche
Traditional French rye and wheat country boule.
Whole wheat sourdough English muffins
With sprouted whole wheat and einkorn all purpose flours
Rye sandwich buns
Modified a recipe for Munich Penny Rolls to make sandwich buns. Now I officially no longer need to buy bread.
Basic 100% whole rye sourdough
I first learned to make starter and whole rye sourdough from Sandor Katz’s book, “Wild Fermentation”.
