Reminiscent of German pumpernickel bread, the Icelandic rye lava bread is a softer, sweeter slice that’s begging for some crème fraîche and smoked fish.
August 2, 2021 - 7:23pm
triggeru571
Is this sourdough gone bad?
Hi, this is my first attempt at making my own sourdough so I really have no idea what to expect. I made this (see attached photo) on 1st August at 16.30 (it’s now 3rd August 09.16 at time of writing). I used 50% Rye Flour and 50% water on first day and yesterday fed with half cup all-purpose and quarter cup water. I live in the tropics so room temperature is around 30c day and 28 night.
what do you think? Does it look normal or is it dead?
Please Help my starter! I feel like I've tried everything with no luck! thefreshloaf.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from thefreshloaf.com Daily Mail and Mail on Sunday newspapers.
Abe (not verified)
Feb 16 2021 - 1:23pmThank you
It is a lovely recipe bursting with flavour. Every so often I crave it hence my last minute decision to make it and making do with less starter and a longer ferment.
justkeepswimming
Feb 16 2021 - 3:40pmNice!
That orange oil addition sounds quite tasty. I wonder if using some orange zest would work?
Abe (not verified)
Feb 16 2021 - 3:52pmThank you
Of course! Click on the link and you ll see the orange oil was a substitute for the orange zest. I suggest you try the original recipe which isn t that different. I just used less starter for a longer ferment.
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