Age

2Years
Color

Country of origin Slovakia

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& Flavour

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Mixture

50%
50%
Liquid Flour Other
Björn

Since 2016

Characteristics

My sourdough is still only a couple of months old but once out of the fridge and fed, it can double in volume in 6-8 hours. It smells nicely sour and fruity and is gray-brown in colour, and rather stiff.

Taste & flavour

Recipe

Starting ingredients

  • 75g Wholegrain rye flour
  • 75g Warm water

Feeding ingredients

  • 75g Wholegrain rye flour
  • 75g Warm water
  • 75g Wholegrain rye flour
  • 75g Cold water
1
If I'm using my sourdough and so want to keep it active, I feed it once a day with 75g of wholegrain rye flour and 75g of warm water and keep it at room temperature.
75g Wholegrain rye flour 75g Warm water
2
If I'm not using my starter for a longer period of time, I keep it in the fridge and feed it once a week with 75g of flour and 75g of cold water.
75g Wholegrain rye flour 75g Cold water

Working method

1
To start a sourdough culture, I add 75g of wholegrain rye flour and 75g of warm water. I feed the starter every 24 hours with the same quantities, discarding excess sourdough as needed. After about a week, the sourdough is ready (if it doubles or more in size)
75g Wholegrain rye flour 75g Warm water

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