Health reasons. Due to removal of gallbladder my husband was not able to eat yeasted bread, and I had started to search for other options and solutions to leaven my bread.

Caractéristiques

My Rudl doubles in 2-3 hours and then he keeps going. He is fed with stone-milled organic semi white flour that is why he is very vigorous. He is also a riser in the fridge which is great. Can't imagine my life without him, please don't tell my husband ;)

Viscocity

Goût et saveur

Recette

Ingrédients de base

100% Stone ground rye
100% Filtered water

Ingrédients pour nourrir le levain

100% Semi white stone milled flour
80% Filtered water

I normaly keep my starter int the fridge, as I don't bake that often, 2-3 times a week. When I feed my starter, I sometimes do multiple feedings in one day, in the morning, then after 4 hours I feed it again, during that time I leave it on the kitchen counter. Then I usually make 60% motherdough/sometimes I use liquid levain.

100% Semi white stone milled flour 80% Filtered water

Méthode de travail

When I first made my sourdough I made it with stoneground rye and filtered water. Then after a year and a half I started feeding it with semi-white stone ground wheat, and after 2 years I lowered the hydration from 100% to 80%.

100% Stone ground rye 100% Filtered water