Âge
8Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Bernie
Depuis 2016
I watched "Cooked" and loved the sourdough episode. I've always loved sourdough and have baked "regular" breads before, but thought I'd give sourdough a try.
Caractéristiques
My breads have become very sour (which I like) because I now leave my starter to sit at room temperature (or in the oven with the light on) for at least 2 days without feeding, before baking with it. Since I use all whole grains in my breads, including rye flour, I do have a fairly heavy rye flavor. The breads do not rise a ton, because they are 100% whole grain.
Goût et saveur
Recette
Ingrédients de base
- 50% Whole Rye Flour
- 50% Room temperature water
Ingrédients pour nourrir le levain
- 50% Whole Rye Flour
- 50% Water
1
I add equal parts (usually about 1/4 cup at a time) of whole rye flour and room temperature water. When not in use, I feed about once per week. When I bake, I take it out, feed it about once per day, then wait maybe 2 days to bake with it, so that it's nice and sour.
50% Whole Rye Flour
50% Water
Méthode de travail
1
My starter is made from whole rye flour, milled by my mother so it's fairly fresh. I add equal parts rye flour and water to feed it.
50% Whole Rye Flour
50% Room temperature water
Result
100% whole grain breads
Most of these have seeds(caraway, sunflower, and pumpkin).All are 100% whole grain.
