Età
9Anni
Colore
Paese di origine India
Taste
& Flavour
Miscela
49%
51%
Liquido
Farina
Altro
Weirddough
dal 2016
I have been to sourdough course a year back and another this year, which helped me use the local available flour to use. Since then have been experimenting with any flour I get.
Caratteristiche
It was started with a mix of danish rye and witlinger wheat beer, it has some fruity notes to it
Sapore e aroma
Ricetta
Ingredienti di partenza
- 30g Rye
- 30g Wheat beer
- 30g Rye
- 30g Wheat beer
- 30g Rye
- 30g Wheat beer
- 30g Rye
- 30g Wheat beer
- 30g Apf
- 30g Wheat beer
- 30g Apf
- 5g Rye
- 30g Wheat beer
- 30g Apf
- 5g Rye
- 30g Water
- 30g Apf
- 5g Rye
- 30g Water
- 30g Apf
- 30g Water
- 100g Apf
- 100g Water
Ingredienti per il rinfresco
- 100g Apf
- 100g Water
1
Discard everything but 20gm in the jar.
Add APF and water
100g Apf
100g Water
Metodo di lavorazione
1
Day 1: I
n a jar, add the rye and Witlinger wheat beer ( it has citrusy notes)
30g Rye
30g Wheat beer
2
Day 2:
Discard everything but 30gm
Add rye + wheat beer
30g Rye
30g Wheat beer
3
Day 3:
Tiny Bubbles seen on the sides
Discard everything but 30gm
Add rye + wheat beer
30g Rye
30g Wheat beer
4
Day 4:
Lots of bubbles on the sides
Discard everything but 30gm
Add rye + wheat beer
30g Rye
30g Wheat beer
5
Day 5:
Large bubbles seen on the sides
Discard everything but 30gm
Add rye + wheat beer
6
Day 6:
lot of tiny bubbles on the top!
Discard everything but 30gm
Add All purpose flour instead of rye + wheat beer
30g Apf
30g Wheat beer
7
Day 7:
Tiny bubbles were on top
The weather was getting cooler and the APF was not strong enough. So i added a tiny bit of rye to help it start up.
Discard everything but 30gm
Add All purpose flour + rye + wheat beer
30g Apf
5g Rye
30g Wheat beer
8
Day 8:
Lots of small bubbles, the starter was starting to feel stretchy.
Replace wheat beer with water
Discard everything but 30gm
Add All purpose flour + rye + Water
This actually doubled very quick during the day
30g Apf
5g Rye
30g Water
9
Day 9:
Lots of small bubbles
Discard everything but 30gm
Add All purpose flour + rye + Water
30g Apf
5g Rye
30g Water
10
Day 10:
Lots of bubbles everywhere, starter was very active.
Discard everything but 30gm
Add All purpose flour + Water
By night i tried the float test and it floated so yay!
30g Apf
30g Water
11
Day 11:
Discard everything but 30gm
Add 100gm of APF and water
I repeated this on day 12
Baked with the levain on day 13.
100g Apf
100g Water
Result
Sourdough Boule
A half Boule sourdough baked with a combination of danish spelt, danish rye and Himalayan Whole Wheat
