Sourdoughs

Rye Sourdough Starter

Ingredients

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Rye flour T130g
Waterg
Total10000 g

Preparation steps

  1. 1

    Feed: 1 part starter, 2 parts rye flour, 2 parts water.

  2. 2

    Mix until smooth.

  3. 3

    Ferment 6-10h at 25-28°C.

  4. 4

    Ready when very bubbly and slightly domed.

  5. 5

    Use at 30-40% of flour weight. Keep a reserve for next feed.

Nutritional values

Per 100g

Calories
168.0 kcal
Protein
4.5 g
Carbs
35.0 g
Sugars
1.0 g
Fat
0.8 g
Saturated fat
0.1 g
Fibre
4.0 g
Salt
0.0 g

Allergens

Gluten

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