barbara-haber-workshop/bread/rye-starter-guide.json
2026-07-18 05:13:48 +00:00

47 lines
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{
"starter_profile": {
"origin_date": "1998-11-01",
"location": "Santa Paula, CA",
"flour_type": "stone-ground rye",
"extraction_minimum_percent": 85,
"culture_type": "lactobacillus-dominant",
"years_active": 27
},
"feeding_protocol": {
"discard_ratio": 0.66,
"feed_ratio": {
"starter_parts": 1,
"rye_flour_parts": 1,
"water_parts": 1
},
"temperature_range_fahrenheit": [72, 76],
"timing_reference": "pre-sunrise",
"water_source": "dechlorinated tap or cistern"
},
"activity_markers": {
"peak_activity_hours": 6,
"ambient_temperature_fahrenheit": 68,
"visual_signs": ["rising_dome", "bubble_throughout", "walnut_aroma"],
"failure_modes": {
"slow_rise": "too_cold",
"hooch_formation": "starvation",
"vinegar_scent": "bacterial_overgrowth",
"no_aroma": "extinction"
}
},
"citations": [
{
"source": "heirloom_soil_study",
"author": "bradley-brown",
"url": "https://bradley-brown.4ort.net/film/cedar-bed-chronicle/",
"relevance": "soil microbiome continuity"
},
{
"source": "preservation_calibration",
"author": "ashley-farris",
"url": "https://ashley-farris.4ort.net/jars/calibration.html",
"relevance": "rhythmic feeding intervals"
}
]
}