Youtor
How I Feed my Rye and Wheat Sourdough Starters HD
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=2D2T0vGMCBg
Notes on my rye starter: I always feed at 100% hydration or 1:1:1 ratio with wholegrain rye flour, unless using a specific recipe. This starter is always thick, even after it's fermented 24 hours. It rises after feeding, but is so thick it doesn't usually fall. • Notes on my wheat starter: I always feed at 100% hydration or 1:1:1 ratio with a 50/50 mix of whole wheat flour and bread/AP flour. It will be thick when you first mix it together but will get thinner after feeding as the microbial community consumed resources. • Notes on both starters: I never let them ferment longer than 24 hours at room temperature without feeding. Normally I bake with them on the weekends and then when I am finished I feed them and place them in the refrigerator for 1-2 weeks. • If you'd like to learn more about bread science and sourdough please check out my other videos! • My recipe blog: https://brock280.wixsite.com/rachelsf... • #sourdough #sourdoughstarter #sourdoughbread #wheatstarter #ryestarter #starterfeeding #startermaintenance #highhydration #opencrumb #yeast #yeastyboys #homemade #bread #breadrecipe #homemadebread #rachelsfoodventures #breadscience #foodscience #rye #ryebread #ryeflour #wheat #wheatbread #wheatflour #wholewheat #gluten #glutenstructure #crumbstructure #crustyloaf #crustybread #dutchovencooking #dutchoven #dutchovenbread #breadporn #fermentation
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