완벽한 사워도우
나이
11년
색
원산지 Belgium
맛과 풍미
혼합물
28%
62%
10%
액체(리퀴드)
밀가루
기타
Barbara
2013 이후
The first time I baked with sourdough was in 1994. I used a starter from San Francisco at work. Since then I used many different sourdoughs from different places and in different places. I never had the discipline to make one at home. In 2013 I decided it was time to have my own at home.
특징
Barbara is perfect to me. She has a great personality. A creamy yellow colour. A semi light acetic flavour with cereal notes. The cereal flavour of durum flour is very present. Once baked you cannot resist her!
맛과 풍미
레시피
시작하는 원료
- 50g Starter
- 300g Flour
- 140g Water
먹이재료
- 300g Durum wheat flour
- 50g Barbara
- 140g Water
- 300g Durum wheat flour
- 50g Barbara
- 140g Water
- 300g Durum wheat flour
- 140g Water
- 50g Barbara
1
Before I start to bake in the week-end I refresh Barbara 3 times to have her full activity.Following the recipe below.
300g Durum wheat flour
50g Barbara
140g Water
2
I shape her round, leave her in a floured bowl and make a cross on the surface to check how much see is growing
300g Durum wheat flour
50g Barbara
140g Water
3
This refresh is the last one before baking. After this refresh prepare my final dough with 20% of this motherdough. i leave the motherdough between 4 - 6 hours before use.
300g Durum wheat flour
140g Water
50g Barbara
작업방식
1
I brought back a piece of sourdough from Altamura in the south of Italy to start Barbara. Once home I started feeding it
50g Starter
300g Flour
140g Water
Jan Willem GroenResult
Barbabread
Mostly tin bread. We do love sliced bread in the family. But sometimes focaccia is on the request list as well.
Whole wheat breads
These breads are made with freshly milled wholewheat.
Kamut breads
These breads contain about 50% fresh milled Kamut grains.
의견
Karl, I use "motherdough" quite frequently. It's 40% hydration and ages for 1-2 months in the refrigerator before using. The flavor it adds is incredible! I have a couple questions: 1. What is it that gives the flavor? 2. What are the benefits you experience over using a liquid starter? 3. What is the purpose of wrapping it in cloth and tying it up? Thanks!
Dear Dean,
Thanks for these questions.
1) The flavour is coming from the flour, the fermentation. That's the production of lactic acid and acetic acid by the lactic acid bacteria in combination with the production of alcohol and esters by the yeast(s).
2) The big difference between a stiff and a liquid started is the production of acids in both. In a liquid starter the development of acids goes faster. In a stiff sourdough slower but there is more acetic acid produced then in a liquid one, so it can be a bit more pungent.
3) The wrapping helps to maintain the C02 inside the dough and create a kind of preserving atmosphere.
Hi Karl, I am so intrigued with the mother dough method! Once I am ready to bake a loaf, you say you use 20% of the last refresh in the bread dough. Can you give more specific details? I.e. how many grams from the final refresh do you use in a recipe for a single loaf? I noticed one of your recipes has 10% sourdough preferment ? Is this your typical proportion? Thank you in advance! What an amazing project you are involved in!