After Jonathan and his bread came Javier and the begginers’ bread-course, my trip to Lima and the anxious tic-tac-tic-tac to start my sourdough, my bread, my sandwichs with my breads, my sourdough caring, my loaf bread, baguette, ciabatta, apple-bread, BREAD.
I managed to get effort, dedication and wit all together and supplied myself with rye flour, a pretty old scale (decent enough) and time, organized time. My sourdough almost died on a trip to the beach but with expert help I managed to save it. That’s how I got my first sourdough 100% rye. And that’s how I got my apple-bread.
The wheat flour I used came from the supermarket, one that has not much gluten and does not provide the usual elasticity in a bread. This came along with a positive surprise: bread can be made with any flour. The flavour was special and very nice, perhaps somewhat acid for my taste. I understand this is due to the fact that my sourdough was ‘young’ and that I gave her one overnight feed only. With this I learned that sourdough has to be fed more time in order to eliminate the acidity, increasing yeast, reducing bacteria. Love this micro-world! More things, working on kneading (a looot), fermentation and shaping. Still got 999 left to do!
More pics here!
Day 1. 21:00 p.m.
50 grs de rye flour + 50grs de sink water.
Mix well and leave closed and away from wind currents at room temperature.
Day 2. 21:00 p.m.
Take 50 grs of yesterday’s mix and add 25 grs water. Mix well and add 25 grs rye flour. There should be no lumps. Leave closed and away from wind currents at room temperature.
Day 3. 21:00 p.m.
Repeat the same procedure. Don’t get scared with the smell! It will be very acid at this point because acid bacteria start working. In fact, take it as a good sign.
Day 4. 21:00 p.m.
100 grs of day’s 3 mixture + 75 gr sink water. Mix well and add 75 gr rye flour.
Once the sourdoough has finished feeding herself you’ll have 250 grs of sourdourgh ready to be used for bread. If by any chance you leave it too much time on the sun as it happened to me, don’t go carzy just feed it again and you’ll see how it survives perfectly!
Changing rye sourdough to other flour sourdoughs.
Once you have this sourdough starter you can also take 20 grs and start feeding it with other flours, for example normal white wheat flour and your sourdough will convert itself after a few feeds in a white bread sourdough.
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