Age

2Years
Color

Country of origin Moldova

Taste
& Flavour

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Sourdough
in the world

  • 1403 sourdoughs
  • 82 countries
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Mixture

56%
44%
Liquid Flour Other
Rye

Since 2016

Michael Pollan's book Cooked

Characteristics

It's very resilient. There were a few times I thought it almost died, but it inevitably came back to life within 24 hours. It's also impatient to grow and ferment, won't wait patiently and if I don't manage to feed it at the right time it goes sour on me. But it's also very strong. One or two spoonfuls will lift a big beautiful boule. Oh.. and it smells like apricot jam :)

Taste & flavour

Recipe

Starting ingredients

  • 40g Rye
  • 50g Water

Feeding ingredients

  • 40g Rye flour
  • 50g Water
1
Throw away almost all the starter, just leave smears on the jar and spoon. Then add water and flour, stir and leave
40g Rye flour 50g Water

Working method

1
Just mix rye flour with water and wait
40g Rye 50g Water

Result

Bread

80% hydration boules with wholegrain are my favorite
Rye Bread first overview

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