Sourdough and similar bread has a long tradition in my country (Czech republic) but the bread quality has been lowering except for some new artisanal bakeries. When I moved to the US, finding decent bread was barely possible and I found one of my biggest passions!

Caractéristiques

Horacio is Czech-American, after series of unsuccessful attempts back at my homeland to keep donated starters alive I started to live in the US and since I couldn’t find any rye starters already prepared, I had to make my own and that one just survived! He’s been with us for about 5 years now, keeping me company. We make loafs of bread of all sorts and also waffles!

Viscocity

Goût et saveur

Recette

Ingrédients de base

100g Rye (wholewheat)
70g Water

Ingrédients pour nourrir le levain

2tbsp Starter
3tbsp Water
3tbsp Rye

Take about 2 tbsp starter from the fridge

2tbsp Starter

Mix with 3 tbsp water

3tbsp Water

Mix in 3 tbsp rye flour

3tbsp Rye

Méthode de travail

Horacio is a rye sourdough starter who has kept me company for the last 5 years. He was created with my help in the furnace rooms of my mother in law’s basement.

100g Rye (wholewheat) 70g Water