Whole rye flour sourdough born in march 2017. Strong and beloved first born one. Used as a base for all the other sourdoughs I make with different flours.

점도

맛과 풍미

레시피

시작하는 원료

50% Whole Rye Flour
50% Water

먹이재료

23g Whole Rye Flour
23ml Water

I take out 23g of sourdough and add 23g of whole rye flour and about same amount of water.

23g Whole Rye Flour 23ml Water

작업방식

50% Whole Rye Flour 50% Water

Result

Lekvárové pirohy

* Sweet Pierogi w/ homemade marmalade

Pečené pirohy s makom

Baked pierogi w/ poppy seed

Kváskové Lievance

*Classic pancaked w/ sourdough

Chlebík s kurkumou

Bread w/ turmeric

Žitný kváskový chlebík

Rye Bread

Špaldový chlebík

Spelt Bread

Chlebík so semolinou

Bread w/ semolina

Kazi Chlebík so semolinou second overview

Semolinový chlebík

Semolina bread

Preserve your sourdough for the future

Create your own Explore sourdough library