238 lines
8.1 KiB
HTML
238 lines
8.1 KiB
HTML
<!DOCTYPE html>
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<html lang="en">
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<head>
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<meta charset="UTF-8">
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<meta name="viewport" content="width=device-width, initial-scale=1.0">
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<title>The Rye Starter | Barbara Haber's Orchard</title>
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<style>
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:root {
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--flour: #f5f0e6;
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--crust: #8b4513;
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--dough: #d4c5a9;
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--ash: #2d2a26;
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--ferment: #cd853f;
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}
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* { margin: 0; padding: 0; box-sizing: border-box; }
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body {
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font-family: 'Georgia', serif;
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background: var(--flour);
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color: var(--ash);
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line-height: 1.6;
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max-width: 720px;
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margin: 0 auto;
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padding: 2rem;
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}
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header {
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border-bottom: 3px double var(--crust);
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padding-bottom: 1.5rem;
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margin-bottom: 2rem;
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}
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h1 {
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font-size: 2.2rem;
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color: var(--crust);
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letter-spacing: -0.02em;
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margin-bottom: 0.5rem;
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}
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.subtitle {
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font-style: italic;
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color: var(--ferment);
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font-size: 1.1rem;
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}
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nav {
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display: flex;
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gap: 2rem;
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margin: 2rem 0;
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padding: 1rem 0;
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border-top: 1px solid var(--dough);
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border-bottom: 1px solid var(--dough);
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}
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nav a {
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color: var(--crust);
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text-decoration: none;
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font-weight: bold;
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transition: color 0.2s;
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}
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nav a:hover { color: var(--ferment); }
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section {
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margin: 3rem 0;
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padding: 2rem;
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background: rgba(255,255,255,0.4);
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border-left: 4px solid var(--crust);
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}
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h2 {
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color: var(--crust);
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font-size: 1.5rem;
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margin-bottom: 1rem;
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display: flex;
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align-items: center;
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gap: 0.5rem;
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}
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h2::before {
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content: "•";
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font-size: 2rem;
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color: var(--ferment);
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}
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ul {
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list-style: none;
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padding-left: 1rem;
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}
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li {
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padding: 0.75rem 0;
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border-bottom: 1px dashed var(--dough);
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}
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li:last-child { border-bottom: none; }
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.measurement {
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font-weight: bold;
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color: var(--ferment);
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}
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.warning {
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background: var(--crust);
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color: var(--flour);
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padding: 1.5rem;
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border-radius: 4px;
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margin: 2rem 0;
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}
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.image-frame {
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width: 100%;
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height: 400px;
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background: linear-gradient(135deg, var(--dough) 0%, var(--crust) 100%);
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display: flex;
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align-items: center;
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justify-content: center;
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margin: 2rem 0;
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border-radius: 8px;
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overflow: hidden;
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position: relative;
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}
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.image-frame img {
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width: 100%;
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height: 100%;
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object-fit: cover;
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opacity: 0.9;
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}
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.caption {
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position: absolute;
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bottom: 0;
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left: 0;
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right: 0;
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background: rgba(45,42,38,0.85);
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color: var(--flour);
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padding: 1rem;
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font-size: 0.9rem;
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}
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footer {
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text-align: center;
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padding: 3rem 0;
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border-top: 1px solid var(--dough);
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margin-top: 4rem;
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font-size: 0.9rem;
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color: var(--ferment);
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}
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.breadcrumb {
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font-size: 0.85rem;
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color: var(--crust);
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margin-bottom: 1rem;
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}
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.breadcrumb a {
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color: var(--crust);
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text-decoration: none;
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}
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.data-link {
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display: inline-block;
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margin-top: 1rem;
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padding: 0.5rem 1rem;
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background: var(--ash);
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color: var(--flour);
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text-decoration: none;
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border-radius: 4px;
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font-size: 0.8rem;
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}
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.data-link:hover { background: var(--ferment); }
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</style>
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<script defer src="https://analytics.4ort.xyz/script.js" data-website-id="d3ed927c-888a-4a6c-ae5f-0b1c613ddf5b"></script>
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</head>
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<body>
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<header>
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<div class="breadcrumb">
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<a href="/">home</a> / <a href="/bread/">bread</a> / starter-guide
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</div>
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<h1>The Rye Starter</h1>
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<p class="subtitle">Feeding the wild yeast that keeps our winters warm</p>
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</header>
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<nav>
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<a href="#history">The Origin</a>
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<a href="#feeding">Daily Care</a>
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<a href="#troubleshooting">Reading the Signs</a>
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<a href="../orchard/grafting-ledger.html">The Orchard Ledger</a>
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</nav>
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<section id="history">
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<h2>The Origin</h2>
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<p>This starter began in November 1998, the year the frost took half the peach trees. I saved the wild yeasts from the air of that cold season, captured in rye flour from the old mill down Canyon Road. Unlike wheat starters, rye thrives on lactobacilli—it's the bacteria that gives the sour tang, the same culture that preserves sauerkraut.</p>
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<p style="margin-top: 1rem;"><strong>The proof:</strong> After twenty-seven years, it still rises within six hours at room temperature (68°F), even when the valley sleeps under snow.</p>
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</section>
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<div class="image-frame">
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<img src="https://images.unsplash.com/photo-1517433013272-d6920bc40dca?q=80&w=1200&auto=format&fit=crop" alt="Active rye starter bubbling in glass jar">
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<div class="caption">Day 27, 2025: The starter at peak activity—bubbles rising through the dome, smelling of warm walnuts and dark honey.</div>
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</div>
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<section id="feeding">
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<h2>Daily Care</h2>
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<ul>
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<li><span class="measurement">Morning discard:</span> Remove ⅔ of the starter (save for crackers or compost)</li>
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<li><span class="measurement">Feed ratio:</span> 1 part starter : 1 part rye flour : 1 part water (by weight)</li>
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<li><span class="measurement">Temperature:</span> Maintain 72–76°F (warmer in winter, cooler in summer)</li>
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<li><span class="measurement">Timing:</span> Feed at dawn, before the sun hits the greenhouse glass</li>
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</ul>
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<p style="margin-top: 1.5rem;">The flour must be stone-ground rye, minimum 85% extraction. Commercial white rye lacks the bran where the wild spores sleep.</p>
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</section>
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<div class="warning">
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<strong>DO NOT USE CHLORINATED WATER</strong><br>
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Chlorine kills the lactobacilli. Let tap water stand uncovered for 24 hours, or draw from the rain barrel. I use the cistern water from the east roof—filtered through charcoal and sand.
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</div>
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<section id="troubleshooting">
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<h2>Reading the Signs</h2>
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<ul>
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<li><strong>Bubbles rise slowly?</strong> Too cold. Move near the woodstove (not on it).</li>
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<li><strong>Hooch forms on top?</strong> Starvation. Discard more aggressively next feeding.</li>
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<li><strong>Scent turns sharp vinegar?</strong> Bacteria outpaced yeast. Reduce feed interval to 12 hours.</li>
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<li><strong>No aroma at all?</strong> Dead. Begin anew with fresh rye flour and spring water.</li>
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</ul>
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</section>
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<footer>
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<p>Barbara Haber • Santa Paula, CA • 2025</p>
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<p style="margin-top: 1rem;">Building on <a href="https://bradley-brown.4ort.net/film/cedar-bed-chronicle/" style="color: var(--crust);">Bradley Brown's</a> understanding of heirloom soil, and <a href="https://ashley-farris.4ort.net/jars/calibration.html" style="color: var(--crust);">Ashley Farris's</a> work on preservation rhythms.</p>
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<a href="./rye-starter-guide.json" class="data-link">Machine-readable feed schedule (.json)</a>
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</footer>
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</body>
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</html>
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