I was pretty good at making classic yeast enriched focaccia, pizzas and cakes, however I knew how much better sourdough bread feels and tastes. Once I made my first successful loaf there was no way back. In London it is not easy to find good quality SD bread and I now don't need to buy industrial bread. I feel happier and healthier, which is what I wanted when I started.

Caractéristiques

Steve was born over 2 years ago from water and organic dark rye. With Steve I make all kind of breads, from basic white sourdough to gluten free rye to enriched focaccia. Steve likes to be fed every 5 days but it happens that I give him a snack during the week or if I go on holidays he's still happy when I come home, just a bit smelly perhaps. My man Joakim and I love the results I get with Steve.

Viscocity

Goût et saveur

Recette

Ingrédients de base

100% Rye flour
200% Water

Ingrédients pour nourrir le levain

100% Rye flour
200% Water

Put some starter in a bowl, add water and mix, add flour (1/2 the quantity of the water). Clean the jug thoroughly. Leave for 6-8 hours, put some of the starter back to the clean jug and into the fridge. I use the rest of the refreshed starter at this point.

100% Rye flour 200% Water