double/triples after 8 hours. makes great bread but still trying to improve. open crumb. chewy texture. Nice crust. Slightly sour. Great for eating fresh or toasted. Delicious!

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

g King arthur organic white bread flour

Zutaten für die Auffrischung

1:2:2 or 1:3:3 discard all but 10-14 g starter. Refresh with 70g organic bread flour (or rye if refreshing rye starter) and 70g H20. also have a white/wheat/rye flour starter. rye H20 is 85-105 degrees depending on room temp. white and combo water temps also varies depending on ambient temp of room. warmer the room the cooler the temperature of water

Aufarbeitung

100 % hydration white starter 70 grams KA organic white bread flour 70 grams H20 kept at ambient temp appx 74degrees. refresh every 12 hours. Use young for Levain. refresh feed 1:22 to 1:3:3

g King arthur organic white bread flour

Ergebnis

Sourdough bread

Organic stone milled APF/bread flour/rye/wheat. 80% hyd. slap&fold, stretch&turn. 5 hour bulk, 18hr cld pf

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Kommentare

christine bianco

next up rye sourdough!