Âge
6Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
43%
42%
14%
Liquide
Farine
Autres
Kihehe
Depuis 2018
Friend gifted me with starter after I complained about not being able to find decent bread in any of our stores.
Caractéristiques
Both bread and bagels get full rise, many bubbles, moderate size. bubbles. Tart crumb with nice firm texture. Good thick crust.
Goût et saveur
Recette
Ingrédients de base
- 120g Starter
- 350g Water
- 175g Dark rye flour
- 175g Whole wheat flour
- _none Process
Ingrédients pour nourrir le levain
1
I use two glass containers. One for bread starter, at feeding 444 grams (need 400 for bread, evaporation and metabolism consume 25-30,grams), and one for bagels and the next starter 370 grams (250g for bagels and 120, or what ever is left after bagels, for next starter)
Méthode de travail
1
Starter from week before
120g Starter
2
Dechlorinated water , whisk starter with water
350g Water
3
Half of flour
175g Dark rye flour
4
Second half of flour, stir with silicone spatula until thoroughly mixed. Weigh into the two jars. Let sit on counter until about 1 cm rise in height. Put jars into refrigerator ~2.7C.
175g Whole wheat flour
5
One week later, remove from refrigerator, let sit on counter until active enough that a teaspoon of starter floats on the surface of a cup of water. Use to make bread from one jar & bagels from the other. Remaining starter is the basis for mixing the next batch of starter.
_none Process
Commentaires
Will take photos next time I am baking and describe products