The original starter was made in 2015 near Wandsworth in southwest London and then moved to Rutland. This starter has travelled to Vallejo California very near the world famous sourdough bread area of San Francisco, on to Singapore and it's now settled in the Silicon valley of Norther California mixing with the flora, fauna and water of the local area

Charakteristische Eigenschaften

This starter began in London, England in 2015. It then travelled to the East Midlands, then on to Singapore and San Francisco and has finally settled back in the beautiful Silicon Valley of Norther California. Along the way picking up the flora and fauna of each region. It has mixed with the wild yeasts and bacteria from it's travels which we believe gives it a unique structure and flavour.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

100g H20
200g Wholemeal
100g Bread flour
50g Rye flour

Zutaten für die Auffrischung

I add the water which is 22-24 c water temp with the 200/100/50 mix of flour blends. I feed every 12 hours

Aufarbeitung

I use Silicon Valley tap water that I set out until the chlorine evaporates.

100g H20

I use a mix of 200g King Arthur whole wheat (US) or wholemeal (UK and Europe) flour, 100g King Arthur white bread flour and 50g King Arthur stoneground organic dark rye.

200g Wholemeal 100g Bread flour 50g Rye flour

The flour and water are mixed at around 20 celsius and kept in a warm environment about 22-24 c

Ergebnis

Sourdough Village Loaf

475g King Arthur white bread flour, 50g King Arthur wholemeal, 25g Red Mill dark rye, 100g levain, 10g salt and 375g H20

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