Levain parfait
Âge
4Ans
Couleur
Pays d'origine Royaume-Uni
Taste
& Flavour
Mélange
80%
20%
Liquide
Farine
Autres
Covid Colin
Depuis 2020
I have baked bread for years as a professional chef but now as an enthusiast I wanted to get into more artisan baking. Also some fun during Covid 19.
Caractéristiques
Slightly sour, good chew in the mouth , yields a nice crumb. A wet sticky goo of a starter. Not liquid but not solid. Very much like children’s play slime. Produces good bubbles and doubles after feeding consistently after approx 6 hours. Doesn’t taste too heavy of rye, has a nice background flavour with nutty and earthy notes. Soft sour smell. Takes the salt from the air well.
Goût et saveur
Recette
Ingrédients de base
- 20% Wholemeal dark rye
- 20% White bread flour
- 10% Buckwheat flour
- 50% Water
Ingrédients pour nourrir le levain
- 20% Wholemeal dark rye flour
- 20% White bread flour
- 10% Buckwheat flour
- 50% Water
1
Discard 50% of the starter, I use the discard in baking and cooking, often dried up on its own as a snack.
Feed with my recipe 1-2 times a day every 12-24 hrs
Feed is 50% water and 50% flour mix 60g of flour mix and 60g of water. Mix to a paste and then mix into starter.
Covered and stored in a glass jar on my boat.
20% Wholemeal dark rye flour
20% White bread flour
10% Buckwheat flour
50% Water
Méthode de travail
1
A new starter born on 22/May/2020 during the Corona Covid 19 pandemic. I live on a boat on a saltwater river by the famous Southend-on-Sea coast, so the air is very particular. I am surrounded by fields growing wild buckwheat.
20% Wholemeal dark rye
20% White bread flour
10% Buckwheat flour
50% Water