Jesus recipe

Jesus

Berlin, Germany
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Perfect sourdough

Age

7Years
Color

Country of origin Germany

Taste
& Flavour

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Mixture

50%
50%
Liquid Flour Other
Jesus

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Since 2017

Sadly my "old" died when he dropped with the jar. The new one is named Jesus as I always keep a little amount of dried starter that happily rises again and again ;)

Characteristics

Intense, fruity smell and flavor. Used to bake either 100% Organic Rye bread (type 630) or a mix with wheat (550 to 1050) and spelt.

Taste & flavour

Jesus top shot
Jesus jar shot
Jesus front shot
Jesus rising shot

Recipe

Starting ingredients

  • 100g Rye 1150
  • 100g Water

Feeding ingredients

  • 10g Jesus
  • 50g Organic rye 630
  • 50g Tab water
1
As my starter is kept in the fridge and used directly from there, I only feed once per month or so.
10g Jesus 50g Organic rye 630 50g Tab water

Working method

1
100% hydration Rye Sourdough, about one year old
100g Rye 1150 100g Water

Result

Pure Rye 1150, hydration 70%

Typical German Rye-Bread, very chewy (in the best sence of course), moist, yet fluffy texture. 24 hours proofing.
Jesus Pure Rye 1150, hydration 70% first overview
Jesus Pure Rye 1150, hydration 70% second overview
Jesus Pure Rye 1150, hydration 70% first slice
Jesus Pure Rye 1150, hydration 70% second slice

Preserve your sourdough for the future

Create your own Explore sourdough library