Alter
4Jahre
Farbe
Ursprungsland Kanada
Geschmack
und Aroma
Mischung
32%
32%
36%
Flüssigkeit
Mehl
Weitere
Yeezy Yeast
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It all started as fun science experiment to teach my kids about microbes and how they are everywhere, even when we can’t see them. I thought it would be a good visualization to help them understand how viruses and bacteria live on every surface and everything we touch. My kids liked the taste of sourdough, so I switched from making yeasted doughs to naturally levained ones.
Charakteristische Eigenschaften
There’s a feminine quality to Yeezy. It is mild with orchard floral notes of peaches, nectarines, or honey dew. Sometimes it reminds me of skin warmed by the sun. When Yeezy it as at it’s peak, it smells of fresh yeasted sweet dough, like donuts.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 100% Starter
- 100% Roger’s bread flour
- 100% Filtered water
- 10% Roger’s wheatgerm
Zutaten für die Auffrischung
- 100% 20g starter
- 100% 20g bread flour
- 100% 20 g filtered water
- 10% 2g wheatgerm
1
I don’t like food waste, so I keep my starter small and keep the discard for baking. I use my small starter to build a levain when making bread. I maintain 20g of starter with a 1:1:1 ratio and add a tsp of wheatgerm for the yeast and nutrition without making the starter too acidic like rye and whole wheat flour. Once my starter has doubled, I keep it in the fridge.
100% 20g starter
100% 20g bread flour
100% 20 g filtered water
10% 2g wheatgerm
Aufarbeitung
1
20g sourdough @ 100% hydration.
100% Starter
2
20g Roger’s Bread Flour @ 100%.
100% Roger’s bread flour
3
20g filtered water @ 100%.
100% Filtered water
4
2g Roger’s wheatgerm @ 10%.
10% Roger’s wheatgerm
Ergebnis
Everything.
If you can bake it, you can put sourdough in it.
Cont...
Cont...
