Età
10Anni
Colore
Paese di origine Stati Uniti d'America
Taste
& Flavour
Miscela
44%
44%
12%
Liquido
Farina
Altro
Barb
dal 2014
After reading Michael Pollan's "Cooked" I decided I wanted to make slow fermented, (largely) whole grain, sourdough bread.
Caratteristiche
The starter keeps well in the refrigerator and adds a nice touch of rye to wheat breads (of course it also serves well in rye breads).
Sapore e aroma
Ricetta
Ingredienti di partenza
- 12% Starter
- 44% Water
- 44% Rye flour
Ingredienti per il rinfresco
1
As above, add equal parts water and rye flour to starter, let ferment for a few hours, then refrigerate.
Metodo di lavorazione
1
Add filtered water and rye flour to starter.
12% Starter
44% Water
44% Rye flour
2
Let ferment for at least 4 hours or overnight.
3
Refrigerate.
4
Refresh when quantity gets low or starter starts seeming too old.
Result
French Country Multigrain
Formula published in Marc Levy, "French Country Bread", Bread Lines, Vol. 23, Issue 4, Winter 2015, p. 25.
Kamut Sourdough
Original formula from Josey Baker, Josey Baker Bread. 100% freshly milled Kamut at 80% hydration.
GOST Borodinsky
From Stanley Ginsberg, The Rye Baker.
Commenti
Now I'm making exclusively fresh milled, 100% whole grain breads alternating between wheat and rye.