Age
12Years
Color
Country of origin United Kingdom
Taste
& Flavour
Mixture
100%
Liquid
Flour
Other
Levatum
Since 2013
An article by Hugh Fearnly-Whittingstall in the Guardian newspaper
Characteristics
produces a flavourful dark bread which holds fine over a couple of days.
Taste & flavour
Recipe
Starting ingredients
- 100% Rye
Feeding ingredients
- 100% Rye flour
1
I feed the sourdough in the firdge; it is active enough to get a doubling in size overnight even at fridge temperature.
100% Rye flour
Working method
1
Rye sourdough starter (levain de seigle), very active, smells cidery when fed.
100% Rye