Age

3Years
Color

Country of origin Canada

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 1515 sourdoughs
  • 82 countries
  • 1188 cities

Mixture

41%
33%
25%
Liquid Flour Other
Ricky

Since 2016

I went to school for baking many years ago, but haven't been working as a baker, and had gotten away from baking in my home life. I started making bagels last year, and decided I'd like to try sourdough. I've rediscovered my love for baking, and bread making in particular.

Characteristics

Pretty normal I think, lol. I'm new to sourdough, but I have made half a dozen or so loaves so far. It works amazingly for sandwich bread. I'm still working on my technique for traditional sourdough. It seems like a pretty strong starter.

Taste & flavour

Recipe

Starting ingredients

  • 20g Dark rye
  • 20% Ap flour
  • 40g Filtered water
  • 40% Starter

Feeding ingredients

  • 40g Starter
  • 40g Rye and ap
1
Remove portion of starter so remaining is @ 40g.
40g Starter
2
Add 40g flour (half and half mixture of dark rye and AP), add 40g r/o water. Mix.
40g Rye and ap
3
Let sit at room temp for a few hours, then return to fridge.

Working method

1
I use equal parts dark rye flour and AP flour, along with an equal portion of r/o water. They are added to an equal portion of starter. I feed the starter once weekly, and keep it in the fridge.
20g Dark rye 20% Ap flour 40g Filtered water 40% Starter

Result

Brownies

Delicious chocolatey brownies.

Preserve your sourdough for the future

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