Rye sourdough starter

It’s Monday, the baking weekend is over, I baked four 500 gr. loafs of sourdough bread (70% white flour and 30% whole meal flour) and 2 batches of French Croissants and Pain au Chocolat.

More than enough for a sweet week!

Baked French Croissants

In the meanwhile I’ve prepared my rye sourdough starter. It will take the whole week to have an active, usable starter. So far it’s quite active, it’s doubling in volume every day. Keep up the good work Mr. Rye!

Mr. Rye

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