The Rye Machine recipe

The Rye Machine

Concepción, Chile

Age

3Years
Color

Country of origin Chile

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 1406 sourdoughs
  • 82 countries
  • 1187 cities

Mixture

50%
50%
Liquid Flour Other
The Rye Machine

Since 2015

I've been cooking all my short life in all kinds of kitchens, but I'm into bread making since I met Manfred Enoksson from Saltå Kvarn in 2015. I had the opportunity to participate in one of his courses on SD artisanal bread in Chile, since then I've not stopped experimenting, tasting, learning and teaching (even preaching on SD sometimes!).

Characteristics

It has developed a love for cold environments: better flavor and, above all, texture; plus much more control over fermentation times. When It's hot It turns acid quickly (probably due to the kind of bacteria that have colonized It behaving better in cold environments). It's traveled with me cross country too! all of Chile, Italy, France, Mexico, Argentina, Cuba, etc...

Taste & flavour

The Rye Machine top shot
The Rye Machine jar shot
The Rye Machine front shot
The Rye Machine rising shot

Recipe

Starting ingredients

  • 100g Water
  • 100g Whole Rye Flour

Feeding ingredients

  • 100% Water
  • 100% Whole Rye Flour
  • 10g Datils
1
After removing a little bit of the top layer of my SD, which I keep inside a jar in the fridge, I add as much water...
100% Water
2
...and flour as I need. I always try to maintain at least 200 grams at 100%.
100% Whole Rye Flour
3
I like to add some datils once in a while, specially when I haven't baked in a while.
10g Datils

Working method

1
I'm not peeky on water, I like to take advantage on my city's clean water sources (no fluoride and minimal amounts of chlorine added).
100g Water
2
I exclusively use organic whole rye flour from Contulmo for refreshing, 300 km from where I live. I'm friend's with my producer and take advantage of the local centenary "Grollmus Mill".
100g Whole Rye Flour

Result

Christmas Inspirarion '16

Rye flour, walnuts, prunes, cinnamon, orange and lemon zest, cardamom, cloves,dried coriander seeds and nutmeg.
The Rye Machine Christmas Inspirarion '16 first overview
The Rye Machine Christmas Inspirarion '16 second overview
The Rye Machine Christmas Inspirarion '16 first slice
The Rye Machine Christmas Inspirarion '16 second slice

Preserve your sourdough for the future

Create your own