Âge
7Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
AVL-18 WF and AVL-18 RF
Depuis 2017
I had had a sourdough starter while in graduate school and baked regularly. Upon retirement I decided to take up baking again.
Caractéristiques
The rye culture is dense, grainy and brown. The white culture is very airy and ferments more quickly than the rye culture.
Goût et saveur
Recette
Ingrédients de base
- 100g Fine Rye Flour
- 100g Water
Ingrédients pour nourrir le levain
1
Discard approximately 75% of culture then add 100 g water and 100 g of flour, stir and allow to incubate overnight. I maintain two separate cultures: on fed with rye flour and one fed with white bread flour.
Méthode de travail
1
I started my culture after moving to Asheville using "Sourdough: Starting One and Maintaining It" as described by Sandor Katz in "The Art of Fermentation". Since then I have maintained two parallel cultures, feeding approximately 50 g of culture daily with 100 g of water and 100 g King Arthur rye flour and 100 g King Arthur bread flour respectively.
100g Fine Rye Flour
100g Water
2
The mixture was placed in a mason jar with a gauze lid, stirred daily and fed every two days until fermentation was evident. This took approximately 10 days.