![Mile-high Rye recipe](https://thesourdoughquest.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_mile-high_rye_rising.jpg?itok=ZcNrdYxY)
Mezcla
Unknown
Líquida
Harina
Otros
Mile-high Rye
desde 2018
Disappointed with packaged yeasts. Back to our roots.
Características
It has a sweetness to balance the traditional sour taste.
gusto
![Mile-high Rye rising shot](https://thesourdoughquest.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_mile-high_rye_rising.jpg?itok=ZcNrdYxY)
Receta
Ingredientes de partida
- % Rye
ingredientes de alimentación
- 50% Water
- 50% Fresh milled rye
1
Discard to 100g, add 100g each of freshly milled rye and filtered water at room temp.
50% Water
50% Fresh milled rye
método de trabajo
1
This is a 100% rye liquid levain, with yeast harvested from apple skin. Kept at 6,700' high.
% Rye
Result
Quarter ancient grain boule
15% inoculated, 80% hydrated, 25% non-white flour (freshly milled hard winter and spelt or einkorn).
![Mile-high Rye Quarter ancient grain boule first overview](https://thesourdoughquest.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/product/sourdough_mile-high_rye_quarter_ancient_grain_boule_entirely.jpg?itok=WtXWjuEJ)