I initially was inspired to make sourdough because I wanted to create amazing food for affordable cost for my family. It inspired me to keep practicing and practicing until I got it down right, beginning with a no knead recipe and following a modified version of Chad Robertson’s recipe for a three ingredient country loaf.

Caractéristiques

Sweeter initial flavor, with light sour on the end- increasing with a longer fermentation. After initial fermentation and before bench rest it has a ‘farty’ Scent, which dissipates as it’s shaped. The outside crust is light and crunchy and the inside texture is very moist, and has an even crumb without very large holes.

Viscocity

Goût et saveur

Recette

Ingrédients de base

100g All purpose organic flour
100g Local high quality tap water

Ingrédients pour nourrir le levain

I add the water to the small amount of starter left in the glass jar, then add the flour, stirring with a wooden spoon used only for this purpose.

Méthode de travail

I use only flour and water when feeding my sourdough. I originally revived some from a local baker, and have continues to utilize and feed it for about a year now. Organic all purpose Central milling flour, and local high quality tap water

100g All purpose organic flour 100g Local high quality tap water