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.

Характеристики

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

Вкус и аромат

Рецептура

Ингредиенты для стартера

Ингредиенты для обновления

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