Âge
11Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
53%
47%
Liquide
Farine
Autres
Hubert
Depuis 2013
I became interested in Sourdough baking at the French Pastry School in 2009. Finally created my own starter in 2012 and switched careers from pastry chef to sourdough bread baker in 2016. Now Hubert is keeping our bakery alive in Atlanta at Evergreen Butcher + Baker.
Caractéristiques
Hubert is so dependable! I can leave him in the fridge for weeks and he'll take just 2 feedings to get right back to where he needs to be. He's 6 years old, originated in Nashville, TN, moved to Chicago and then Portland, Maine. Now he's back in Georgia with me heading up sourdough baking at Evergreen Butcher + Baker.
Goût et saveur
Recette
Ingrédients de base
- 100% High ex flour
- 100% Water
- 10% Mature levain
Ingrédients pour nourrir le levain
- 100% High ex flour
- 100% Water
- 10% Mature hubert
1
100% High ex flour
100% Water
10% Mature hubert
Méthode de travail
1
On a 12 hour feeding schedule. 100% 86% extraction flour(grown + milled in Georgia at Daysprings Farm), 100% water, 10% mature levain.
100% High ex flour
100% Water
10% Mature levain