This summer we were fortunate enough to have had at least three weeks of hot weather, the ideal conditions to start a sourdough from scratch…..or at least here in the wet west of Ireland…. and it worked! However, that’s only half the truth, because I started off with two types, one rye based and the other one wheat based. But, only the rye starter took off. The wheat starter changed into something that looked like a starter, but smelled like formaldehyde. Yuk.
It’s not the first time that I tried a rye-based sourdough starter, but it never worked so beautiful so fast.
Since then I’m baking my 500gr loaves once a week…. or sometimes even two.

Sourdough Starter!

Sourdough Starter!

50% rye & 50% wheat bread

50% rye & 50% wheat bread

Sourdough Bread

Sourdough Bread


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s