Rock N' Rye recipe

Rock N' Rye

Farmington, United States

Mixture

Unknown
Liquid Flour Other
Rock N' Rye

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Since 2000

I bought a bakery in 1998, which had been founded at the location in 1936, but there was not a sourdough with the bakery. I spent two years working on different starters until I developed this rye starter to be the most stable and useful for my bakery.

Characteristics

This all rye sourdough has kept incredibly stable and fragrant for 20 years. It has a slight tang and a slight acidic bite but is mild enough and flavorful enough to eat with a spoon. It quickly inoculates and rises white, wheat, and rye flour doughs and has a great ability to rise breads within a short time.

Taste & flavour

Rock N' Rye top shot
Rock N' Rye jar shot
Rock N' Rye front shot
Rock N' Rye rising shot

Recipe

Starting ingredients

  • lbs 2
  • oz 24

Feeding ingredients

  • oz 24
  • lbs 2
  • oz 8
  • oz 12
1
On Fridays remove starter from refrigerator, take out 3-5 pounds starter for bread and set aside. To refresh add warm water (30 ' C)
oz 24
2
mix in by hand medium rye flour, put back into the refrigerator. I do not let the starter come to a warmer temperature.
lbs 2
3
On Wednesday, take the starter out of the refrigerator and remove 1 or 2 pounds for bread and refresh starter till firm with warm water (30 ' C)
oz 8
4
Mix in medium rye flour by hand until starter is firm and put back into the refrigerator to cold ferment.
oz 12

Working method

1
Medium rye flour
lbs 2
2
Detroit Municipal City Water
oz 24

Result

Miche

Sourdough multi-grain bread made with our Rock N’ Rye levain, whole wheat, rye and wheat flour, Detroit water and salt.
Rock N' Rye Miche first overview
Rock N' Rye Miche second overview
Rock N' Rye Miche first slice
Rock N' Rye Miche second slice

Preserve your sourdough for the future

Create your own Explore sourdough library