Ginny recipe

Ginny

Montreal, Canadá
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4Años
Color

Country of origin Canadá

sabor
& aroma

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Líquida Harina Otros
Ginny

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desde 2020

This is my third effort - my first in Canada. I had previously made starters in the UK (London) in the 1980s and in New York also in the 1980s. I tried and failed while in Johannesburg (2009 or so).

Características

Ginny has a good strong aroma, sometimes at times more acidic than others. This sourdough is VERY active and usually continues to ferment even after I have closed the lid.

gusto

Receta

Ingredientes de partida

  • 100g Bread flour
  • 100g Dark rye flour
  • 200g Warm water
  • 50g Bread flour
  • 50g Dark rye
  • 130g Warm water

ingredientes de alimentación

  • 50g Bread flour
  • 50g Dark rye flour
  • 130g Warm water
  • 120g Fed starter
  • 55g Bread flour
  • 55g Dark rye
  • 150g Warm water
  • 60g Twice fed starter
  • 20g Bread flour
  • 20g Rye flour
  • 100g Warm water
1
I feed the whole starter and waiting for it to double. This process normally takes 3 to 4 hours and I start it at 18h30 on Day 1
50g Bread flour 50g Dark rye flour 130g Warm water
2
Once the initial feeding has enabled Ginny to double, (normally after 3 to 4 hours) I remove 120g of fed starter and proceed to the second feeding. This is normally done around 22h00 on Day 1
120g Fed starter 55g Bread flour 55g Dark rye 150g Warm water
3
The morning of Day 2, I prepare a Levain for baking, normally done at 6h30. I draw off 60g of twice fed starter and mix this with flour and water as described below. The result is a light Levain which floats and is perfect for creating a sourdough bread. The rising process normally takes 3 to 4 hours
60g Twice fed starter 20g Bread flour 20g Rye flour 100g Warm water

método de trabajo

1
To make my initial sourdough, I combined strong white wheat flour and rye flour in equal proportion and mixed with warm water to a paste.
100g Bread flour 100g Dark rye flour 200g Warm water
2
I left it for several days until fermentation began, after which I fed the sourdough several times using 50g of each flour type and enough warm water to make a paste.
50g Bread flour 50g Dark rye 130g Warm water

Result

Bread

A full loaf bread made at least once per week.

Scones

Made with the first feeding of the sourdough starter, these scones are an excellent way to make use of excess starter.

Focaccia

Twice fed sourdough really produces an excellent Focaccia a la Genovese.

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