Monday, January 23, 2012

Starter #1: Whole Rye

2012_01_23 Whole Rye 1

And so it begins, on a rainy Monday afternoon. I took down the KitchenAid from atop the fridge and mixed together whole rye flour and water at 125% hydration. A pasty dough was formed and the resultant temperature was a perfect 78°F. Now the young levain sits bulking on the kitchen counter, awaiting its first feeding tomorrow. I can't wait to see how it ferments.

In case you're wondering, this fella's formula is straight out of Jeffrey Hamelman's great book, Bread. In case you're wondering, it's a good book.

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