Âge
5Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
75%
25%
Liquide
Farine
Autres
Bubbles
Depuis 2019
Originally from Ca where sourdough is readily available and developed a love for the bread growing up. Pa doesn’t have many artisan bakeries so decided to try to make real sourdough on my own.
Caractéristiques
My starter is extremely active, I bake about once a week and feed to the amount needed to produce enough starter for the number of loaves I’m making with enough left over to store in fridge. I can start with as little as 50g of week old starter, feed as much as 500 grams total (125Rye,125AP,250water) and see a tripling+ growth in 4-5 hours at room temps. River valley air maybe helping?
Goût et saveur
Recette
Ingrédients de base
- 50% Filtered water
- 25% Organic dark rye flour
- 25% King arthur unbleached ap flour
Ingrédients pour nourrir le levain
1
Combine flour types with filtered water in separate container
Add to existing starter amount - starter is kept in 26oz Weck Canning Jar
Incorporate combined flour and water feeding fully and introduce as Mach air as possible
I use the same wooden spatula and it is never used for anything but mixing and or dispensing starter
Méthode de travail
1
Hydration for feeding
50% Filtered water
2
Scheduled feeding flour
25% Organic dark rye flour
3
Scheduled Feeding flour
25% King arthur unbleached ap flour
Result
Bread
