I miss the German farmer's bread I used to get at the market in Heidelberg when I studied there. My journey to making sourdough moves towards making that bread to enjoy in California's San Francisco Bay Area.

Charakteristische Eigenschaften

Since I work in a winery, I like to think some of the yeast from my original starter came from the winery. It rises well, but never crazy. When I let it get more acid, it smells like bananas (Isoamyl acetate ).

Viscocity

Geschmack und Aroma

Mark's San Francisco Bay Area Bauernbrot Starter jar shot

Rezept

Zutaten für den Starter

30% Organic white spelt
30% Organic strong white bread flour
12.5% Organic whole grain spelt
12.5% Organic whole grain wheat
15% Organic dark rye
5% Starter
75% Water

Zutaten für die Auffrischung

Before baking bread, feed twice per day, otherwise once per day. If I'm taking a break, I put it in the fridge and then wake it up for a few days before using it again.

Aufarbeitung

Discard almost all starter, then refresh with the flour mixture I use and 75% water to make a stiffer starter. Feed once per day.

30% Organic white spelt 30% Organic strong white bread flour 12.5% Organic whole grain spelt 12.5% Organic whole grain wheat 15% Organic dark rye 5% Starter 75% Water

Ergebnis

Bauernbrot

German Pfalz-style Bauernbrot (farmer's bread).

Mark's San Francisco Bay Area Bauernbrot Starter Bauernbrot second overview

Mark's San Francisco Bay Area Bauernbrot Starter Bauernbrot first slice

Mark's San Francisco Bay Area Bauernbrot Starter Bauernbrot second slice

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