Roger recipe

Roger

Hamburg, Germany
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Age

5Years
Color

Country of origin Germany

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& Flavour

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Mixture

45%
46%
9%
Liquid Flour Other
Roger

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Characteristics

The resulting sourdough rye bread I bake the most with my starter has a nice dense, soft, not too moist texture with a mildly sour flavor. The crust is nice and crunchy but too crumbling. The color is rather dark.

Taste & flavour

Roger rising shot

Recipe

Starting ingredients

  • 50g Type 1150 rye
  • 50ml Water
  • 10g Previous

Feeding ingredients

  • 50g Type 1150 rye
  • 50ml Water
  • 10g Previous
1
I feed my starter once a week with a single refreshment as I described it above. Before baking, I refresh it 3 times. During the week it lives in a jar in my fridge.
50g Type 1150 rye 50ml Water 10g Previous

Working method

1
When it comes to feeding and getting the starter going before backing, I use the same procedure. I put 10 grams of the old starter into a jar with 50 ml of hand warm water. then I carefully shake it a little so, that the starter dissolves a bit in the water till it gets cloudy. Next I add 50 grams of type 1150 (german type) Rye flour and mix it with a spoon. Afterward it rest/rises for 6-8 hours.
50g Type 1150 rye 50ml Water 10g Previous

Result

Wheat and Rye mix bread

Roger Wheat and Rye mix bread first overview
Roger Wheat and Rye mix bread first slice

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