The pandemic. I was already a decent baker and made bread often but I wanted a challenge! Turns out, Ryan is descended from the 150yo San Fransisco Sourdough Starter from the Kensington Market in Toronto, but I have been feeding him since Nov 2021.

Características

I wish it was a little more sour but I'm afraid to let dough ferment too long and overproof. A white loaf has wonderful flavour and texture but adding flours that are more dense seems to take away from the tanginess and flavour.

Viscocity

gusto

Receta

Ingredientes de partida

ingredientes de alimentación

15g Rye
15g Room temp water
80g Rye
60g Water

I store my starter in the fridge and feed it twice before using: once to feed/activate it, and again to build it to the volume required for a recipe. Upon removing from fridge, I discard all starter but the scrapings, approx. 5g. I save this discard in a plastic container in the fridge for discard recipes.

I then feed Ryan with Rye flour only (hence the name). The first feed is a 1:1 ratio (usually 15g each flour to water). Rest llid on top of jar and tuck it into the microwave to keep it away from drafts. Wait 8 hours.

15g Rye 15g Room temp water

Discard down to scrapings again, then add 4 parts rye flour to 3 parts room temp water. This allows the starter to be less stiff at the mature stage. I usually add the water first, close the jar and shake it in order get all the good stuff from the sides of the jar. Then I add the flour and combine. Rest in microwave again 8 hrs. Use in recipe.

80g Rye 60g Water