Âge
9Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
100%
Liquide
Farine
Autres
Bowie
Depuis 2015
My dad was always the baker in the family and when he passed away unexpectedly in 2015 I decided to take up sourdough baking as a way to honor his memory and stay connect to him.
Caractéristiques
Active, healthy, happy living in the fridge between bakes.
Goût et saveur
Recette
Ingrédients de base
- 100% Flour
Ingrédients pour nourrir le levain
- 50% Water
- 50% Ka flour
- 50% Water
- 37.5% Ka flour
- 12.5% Rye flour
1
Remove from fridge, stir in or pour off hooch depending on amount. Divide starter roughly in 2.
2
Feed "mother" with one cup KA bread flour and equal water by weight. Leave at room temp for 2-4 hours until active and then return to fridge.
50% Water
50% Ka flour
3
Feed other half with 3/4 cup KA bread flour and 1/4 cup rye flour with equal water by weight. Leave at room temp 3-5 hours until at least doubled and is very active. Use this for weekend bake.
50% Water
37.5% Ka flour
12.5% Rye flour
Méthode de travail
1
This is a basic white flour sourdough starter. Originally purchased from King Arthur and fed weekly with KA bread flour and water.
100% Flour
Result
Teresa's Mill Grain loaves
KA BF, 10% rye, 72% hydration, 160 grams seeds. 2 hr auto, 3 hr RT with 4 SF, overnight cold ferment.
