My father is dedicated amateur baker so I am used to having fresh bread in the house. During the 2020 Pandemic I finally confronted my fear of dough and started working on sourdough as a way of keeping in closer contact with my father. Now it's a hobby that I do on a twice weekly basis. I've started a community project in which I barter batards for other goods and help facilitate other's trades.

Charakteristische Eigenschaften

My starter is very fruity in its young state with a slight touch of nutty grain character - definitely indicative of the flour that I use. When it is overripe it can easily develop a pungent acetone build up. I find that it prefers a slightly cooler temperature. The resulting bread has a very pleasant sourness that is more malic than citric.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

100% Water
100% Dark rye
20% Ripe starter

Zutaten für die Auffrischung

Aufarbeitung

Filtered water - nothing crazy, just a basic brita filter

100% Water

Dark Rye Flour (100% Extraction) - From Janie's Mill in Ashkum, Illinois

100% Dark rye

I retain 20% of my starter for each refresh

20% Ripe starter

Ergebnis

Country Bread

70% KA Bread Flour 20% JM Red Fife Whole Wheat 5% JM Spelt 5% JM Dark Rye 80% Hydration 20% Inocc 2% Salt

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