The Beast is very active and more than doubles in size over an 8 hr ferment. I feed the starter a few times a week. When baking I Feed, ferment for 6-8 hrs and mix my dough. The beast produces bread with a rich crispy dark aromatic crust and a nice open crumb, mildly sour, and utterly delicious.

점도

맛과 풍미

레시피

시작하는 원료

70% Nootka rose milling white bread flour
20% Nootka rose milling wholewheat flour
10% Nootka rose milling whole rye flour

먹이재료

Tear the stiff starter into pieces, and place it in a bowl. Add the water and flour. Mix and then knead to make a firm, smooth dough, with no dry pockets of flour.

작업방식

For my Starter I blend three flours I source from a small local flour mill here in Metchosin, BC Canada. “The Beast” started out as a liquid starter But I converted to a stiff Starter which I currently maintain. 70% Nootka Rose Milling White Bread Flour 20% Nootka Rose Milling Wholewheat Flour 10% Nootka Rose Milling Whole Rye Flour 50.3% Hydration

70% Nootka rose milling white bread flour 20% Nootka rose milling wholewheat flour 10% Nootka rose milling whole rye flour

Feeding routine 57g room temp water (+- 22C) 57g stiff starter 113g Flour Blend (70:20:10)

Result

Sourdough Bread

0.800 g flour 0.360 g starter 0.016g salt 0.560g water

The Beast Sourdough Bread second overview

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