George II recipe

George II

Twickenham, United Kingdom

혼합물

33%
33%
33%
액체(리퀴드) 밀가루 기타
George II

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2019 이후

Started my fermentation journey with kefir and sauerkraut. Sourdough was the next step

특징

It’s very thick and dark. You can smell the fermented flour. It’s sour.

맛과 풍미

George II jar shot
George II front shot
George II rising shot

레시피

시작하는 원료

  • 10g Starter
  • 10g Wholemeal flour (any grain)
  • 10g Water

먹이재료

  • 10g Starter
  • 10g Dark rye
  • 10g Water
1
1/1/1 water/dark rye/starter. 10g/10g/10g Keep the minimum Amir of starter so there are no discard. Everyone I want to bake, take the starter out, feed 10g of it and put back to fridge. Feed the rest so I achieve the amount I need for my baking.
10g Starter 10g Dark rye 10g Water

작업방식

1
My starter is a dark rye starter 1/1/1. It’s kept in the fridge, 30g, feed only when I want to bake a loaf (usually every two weeks). I do retarded method and an relaxed about the process. Sometimes both part of fermentation is done in the fridge. I only use wholemeal/grain. Sometimes I use VWG and my stand mixer, when in rush. Always 80-90%hydration.
10g Starter 10g Wholemeal flour (any grain) 10g Water

Result

Sourdough pizza

Preserve your sourdough for the future

Create your own Explore sourdough library