Levain parfait
Âge
8Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Aylishka
Depuis 2016
I've always loved baking bread, and sourdough seemed like the next step. Kneading bread and tending sourdough is a way to slow down and appreciate the passage of time. It's the closest thing to what I felt printing black and white photographs in the darkroom.
Caractéristiques
Aylicha has a fruity and gently nutty and sour flavor.
Goût et saveur
Recette
Ingrédients de base
- 50g White flour
- 50g Wheat flour
- 100g Filtered water
Ingrédients pour nourrir le levain
- 25% White bread flour
- 20% Whole wheat flour
- 5% Rye flour
- 50% Filtered water
1
I feed it 50% white flour (usually bread flour), and 50% whole wheat (a variety of wheat flours including einkorn, yecora rojo, and/or red fife as well as hard red spring wheat). When I can, I add some rye to the mix. I add equal portions wheat and filtered water (by weight) - typical feeding is 50g flour, 50g water... give or take. I eyeball it!
25% White bread flour
20% Whole wheat flour
5% Rye flour
50% Filtered water
Méthode de travail
1
I started with 100g flour (50% white, 50% hard red wheat), and 100g filtered water. Mixed, waited 24 hours, discarded, and fed again. Repeated this for 8-10 days.
50g White flour
50g Wheat flour
100g Filtered water
Result
Sourdough boule
210g starter, 300g yecora rojo wheat, 700g bread flour, 780g water, 21g salt
Sourdough pizza
205g starter, 100g yecora rojo wheat, 100g einkorn wheat, 800g bread flour, 780g water, 20g salt, toppings. Bake 550'F.
