Age
8Years
Color
Country of origin United States
Taste
& Flavour
Mixture
50%
50%
Liquid
Flour
Other
Nickel-dime rye
Since 2016
personal challenge to bake better bread and to recreate breads I ate in Germany. Very satisfying to bake bread as good if not better for a lot less money than I can buy at bakeries.
Characteristics
Pleasant tang and nuttiness. Very active, rises dough nicely so far. Nickel dime refers to my telephone area code, 510.
Taste & flavour
Recipe
Starting ingredients
- 100% Dark rye flour
- 100% Water
Feeding ingredients
1
I feed it whenever I need to bake a loaf which is usually twice a week. I use cold water from the tap and let it sit at room temperature until it is bubbly and rises, then refrigerate it. 20C is an average temperature, not something I strive for. I feed it 1:2:2, 2 ounces starter to 4 ounces each flour and water.
Working method
1
Usually it exists as a 10 ounce batch in the refrigerator, 100% hydration, equal parts by weight flour and water.
100% Dark rye flour
100% Water
Result
A couple of bakes
So far it's a variety of different breads.
Comments
Baking bread is satisfying but baking bread from my own sourdough culture is almost magical.