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MikiLab's recipes

Browse the recipes and make them at home: doses recalculated for the home oven, explained step by step.

MikiLab doesn't want to teach the craft to anyone who has practised it all their life. Hands, flour, the home oven and time always change something.

Sitor's Workshop

176 recipes

Other ways through the recipes

Recipes are of two kinds: those checked or tested by Michele and the drafts written by Sitor, Michele's AI avatar: an artificial intelligence based on Anthropic models. Each recipe clearly states which kind it is.

Free for personal use. Recipes and texts © MikiLab: reproducing or selling them is forbidden, links are welcome. Official prints and shares carry the MikiLab logo.

© MikiLab — Sitor's Manual · Made with Michele's hands

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Lievito Madre di Segale

Enter doses, hydration and times. Hydration is computed automatically.

Rye Sourdough StarterIllustrative image
MikiLab
MikiLab
Rye Sourdough Starter · 17/10/2026

Rye Sourdough Starter

Rye sourdough starter (100% hydration)

Recipe no. 162 · mikilab.de/162

Whole rye flour

Sitor draft

MikiLab
MikiLab
Sitor's Manual

Rye Sourdough Starter

Farina di segale integrale · Difficulty: Challenge
Flour100 g
Water100 g
Sourdough50 g
Method

REFRESHMENT (1:1:1 ratio) 1) 50 g rye starter + 100 g whole rye flour + 100 g water at 30°C. 2) Mix well until you have a smooth, homogeneous batter (rye stays sticky: this is normal). 3) FERMENTATION 12-16 h at 26-28°C. 4) Ready when puffy, very bubbly and smelling of lactic acid. CONTROL: ideal pH 3.5-3.8 (more acidic than wheat); never a sharp acetic smell. USE: 20-30% of flour weight.

Allergens: Gluten

© MikiLab — Sitor's Manual · mikilab.de · Do not reproduce or sell without the logo and consent
Challenge

Sourdough (Lievito Madre) check

  1. Put the starter in a straight clear glass jar, mark the level with a rubber band and note the time.
  2. Ready when doubled, with a domed top.
  3. Good signs: bubbles against the glass, smell of yogurt or sweet milk.
  4. Collapsed dome and sharp smell (vinegar, solvent) = «over-proofed»: refresh again before use.
  5. Discard: fuzzy mould, pink or orange streaks.
  6. Keep it around 28 °C (e.g. oven off with light on; check with a thermometer).
  7. Note how many hours it takes to double: if it gets faster each refresh, it's getting stronger.

Use it when it is active and stable: it doubles regularly after a refresh. If you have no starter, ask a bakery for a piece or use dried starter to reactivate (about a week).

On TikTokRecipe no. 162

What you need· draft

  • Scale (1 g)Where: houseware
  • Large bowlWhere: houseware
  • Oven thermometer · optionalWhere: houseware / online
  • Clear glass jar with rubber bandWhere: houseware store
  • Room thermometerWhere: houseware / online

Allergens

Gluten

Always check the labels of your products.

Recipes and texts © MikiLab. Free for personal use. Official prints and shares carry the MikiLab logo.

The MikiLab label

SourdoughWholegrainSugar: noneAdded fat: noneNo eggsNo additives
How it rises
sourdough starter
Salt
0 g per 100 g flour
Flour
Farina di segale integrale

Michele's method: the preferment or sourdough works at least 12 hours. More flavour, longer keeping, less yeast.

Calculated from the recipe: facts about the method, not a nutrition label nor medical advice.

100% hydr.100g flourIndirect

Ingredients

Rescaleg
How much flour?
Flour100 g · 100%
Water100 g · 100%
Preferment (Rye sourdough starter)50 g · 50%

Procedure

REFRESHMENT (1:1:1 ratio) 1) 50 g rye starter + 100 g whole rye flour + 100 g water at 30°C. 2) Mix well until you have a smooth, homogeneous batter (rye stays sticky: this is normal). 3) FERMENTATION 12-16 h at 26-28°C. 4) Ready when puffy, very bubbly and smelling of lactic acid. CONTROL: ideal pH 3.5-3.8 (more acidic than wheat); never a sharp acetic smell. USE: 20-30% of flour weight.

The why

This recipe's steps explained by Sitor (AI). The quantities stay Michele's.

Rye sourdough, more acidic and active than wheat: rye has very little gluten but plenty of enzymes, so it ferments quickly. 100% hydration (liquid). Ideal for rye and mixed breads, it brings acidity, aroma and excellent shelf life. DOSAGE: 20-30% of flour weight in rye breads.

Useful terms *

  • * Sauerteig: natural sourdough. Weizensauerteig is wheat-based, Roggensauerteig is rye-based.
Michele

Made with Michele's hands

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