Age

25Years
Color

Country of origin United States

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 1403 sourdoughs
  • 82 countries
  • 1187 cities

Mixture

44%
44%
12%
Liquid Flour Other
Barb

Since 1993

After reading Michael Pollan's "Cooked" I decided I wanted to make slow fermented, (largely) whole grain, sourdough bread.

Characteristics

The starter keeps well in the refrigerator and adds a nice touch of rye to wheat breads (of course it also serves well in rye breads).

Taste & flavour

Barb top shot
Barb jar shot
Barb front shot
Barb rising shot

Recipe

Starting ingredients

  • 12% Starter
  • 44% Water
  • 44% Rye flour

Feeding ingredients

1
As above, add equal parts water and rye flour to starter, let ferment for a few hours, then refrigerate.

Working method

1
Add filtered water and rye flour to starter.
12% Starter 44% Water 44% Rye flour
2
Let ferment for at least 4 hours or overnight.
3
Refrigerate.
4
Refresh when quantity gets low or starter starts seeming too old.

Result

French Country Multigrain

Formula published in Marc Levy, "French Country Bread", Bread Lines, Vol. 23, Issue 4, Winter 2015, p. 25.
Barb French Country Multigrain second overview

Kamut Sourdough

Original formula from Josey Baker, Josey Baker Bread. 100% freshly milled Kamut at 80% hydration.
Barb Kamut Sourdough first overview
Barb Kamut Sourdough second overview

GOST Borodinsky

From Stanley Ginsberg, The Rye Baker.
Barb GOST Borodinsky second overview

Preserve your sourdough for the future

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