Levain parfait
Âge
24Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Rock N' Rye
Depuis 2000
I bought a bakery in 1998, which had been founded at the location in 1936, but there was not a sourdough with the bakery. I spent two years working on different starters until I developed this rye starter to be the most stable and useful for my bakery.
Caractéristiques
This all rye sourdough has kept incredibly stable and fragrant for 20 years. It has a slight tang and a slight acidic bite but is mild enough and flavorful enough to eat with a spoon. It quickly inoculates and rises white, wheat, and rye flour doughs and has a great ability to rise breads within a short time.
Goût et saveur
Recette
Ingrédients de base
- lbs 2
- oz 24
Ingrédients pour nourrir le levain
- oz 24
- lbs 2
- oz 8
- oz 12
1
On Fridays remove starter from refrigerator, take out 3-5 pounds starter for bread and set aside. To refresh add warm water (30 ' C)
oz 24
2
mix in by hand medium rye flour, put back into the refrigerator. I do not let the starter come to a warmer temperature.
lbs 2
3
On Wednesday, take the starter out of the refrigerator and remove 1 or 2 pounds for bread and refresh starter till firm with warm water (30 ' C)
oz 8
4
Mix in medium rye flour by hand until starter is firm and put back into the refrigerator to cold ferment.
oz 12
Méthode de travail
1
Medium rye flour
lbs 2
2
Detroit Municipal City Water
oz 24
Result
Miche
Sourdough multi-grain bread made with our Rock N’ Rye levain, whole wheat, rye and wheat flour, Detroit water and salt.
