Âge
11Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
42%
56%
2%
Liquide
Farine
Autres
Mark's San Francisco Bay Area Bauernbrot Starter
Depuis 2013
I miss the German farmer's bread I used to get at the market in Heidelberg when I studied there. My journey to making sourdough moves towards making that bread to enjoy in California's San Francisco Bay Area.
Caractéristiques
Since I work in a winery, I like to think some of the yeast from my original starter came from the winery. It rises well, but never crazy. When I let it get more acid, it smells like bananas (Isoamyl acetate ).
Goût et saveur
Recette
Ingrédients de base
- 30% Organic white spelt
- 30% Organic strong white bread flour
- 12.5% Organic whole grain spelt
- 12.5% Organic whole grain wheat
- 15% Organic dark rye
- 5% Starter
- 75% Water
Ingrédients pour nourrir le levain
1
Before baking bread, feed twice per day, otherwise once per day. If I'm taking a break, I put it in the fridge and then wake it up for a few days before using it again.
Méthode de travail
1
Discard almost all starter, then refresh with the flour mixture I use and 75% water to make a stiffer starter. Feed once per day.
30% Organic white spelt
30% Organic strong white bread flour
12.5% Organic whole grain spelt
12.5% Organic whole grain wheat
15% Organic dark rye
5% Starter
75% Water
Result
Bauernbrot
German Pfalz-style Bauernbrot (farmer's bread).
