I grew up in San Francisco always loving the taste of true sourdough. Inspired by the fantastic bread by Tartine Bakery and The Mill, I’ve strrived to learn more and more about the process to achieve the perfect loaf.

Charakteristische Eigenschaften

Acidic tang with a fruity note, a fast mover!

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

50% Grist and toll whole grain flour
50% Bob’s red mill organic ap flour
50% Water

Zutaten für die Auffrischung

Cup Bob’s red mill organic ap flour
Cup Grist and toll spelt flour

Discard all but 2 teaspoons of starter from the day before.

Add 3/4 cup AP Flour to starter

Cup Bob’s red mill organic ap flour

Add 2 tbsp whole grain flour

Cup Grist and toll spelt flour

Add slightly below room temperature water, 1.-1.25cups

Aufarbeitung

Measure whole wheat flour

50% Grist and toll whole grain flour

Add white flour

50% Bob’s red mill organic ap flour

Add water, room temperature

50% Water

Blend until mixture is homogenous and the consistency and of thick pancake batter

Allow to sit at room temperature for 36 hours, then refresh, daily

Ergebnis

Fig and Fennel Pollen Foccacia

A high hydration dough yielding a beautiful airy crumb!

Whole Grain Sourdough Loaf

The best with butter, lots of butter!

Whole Grain Sourdough

CA Grown Sonora Red Fife Wheat and Patwin Wheat into a Sourdough Batard

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