When I moved to Seattle in the early 1990's, I got a job a Grand Central Bakery and was first exposed to authentic sourdough baking. Before that, all my bread baking experience was with yeasted dough.

특징

This levain produces a complex, but mildly sour flavored bread, favoring lactic acid.

점도

맛과 풍미

레시피

시작하는 원료

100% Artisan bread flour
60% Water
100% Starter

먹이재료

100% Seed
100% Flour
60% Water
100% Levain
100% Flour
60% Water
100% Levain
100% Flour
60% Water

Initial feed is 100% seed, 100% flour and 60% water, mixed until incorporated.

100% Seed 100% Flour 60% Water

Second feed is after 6 hours.

100% Levain 100% Flour 60% Water

Third feed is after 9 hours and then the final dough is mixed after 2 to 3 hours.

100% Levain 100% Flour 60% Water

작업방식

I use an unbleached artisan bread flour between 11.5 and 12% protein for a pretty traditional French levain dur.

100% Artisan bread flour 60% Water 100% Starter

Result

pain au levain

Traditional French country bread made with 3% rye and 20% whole spelt.

Multigrain

Locally milled whole wheat, whole rye and whole spelt along with a nine grain cereal mix and just a touch of cane syrup.

Preserve your sourdough for the future

Create your own Explore sourdough library