혼합물

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액체(리퀴드) 밀가루 기타
Huey

Preserve your sourdough for the future

Create your own Explore sourdough library

1923 이후

Our Sourdough starter is a family heirloom with, according to family legend, origins back to the Yukon Territory of Canada around 1897. The starter was given to me as a going away gift from my father as I went to college. Though it started with family recipes of bread, biscuits, and pancakes, I began a hobby of making pizza with it, which 10 years later lead to the opening of our restaurant

특징

We use our sourdough every day in our restaurant to leaven two types of pizza dough and focaccia. The result is a slightly sour, deep flavor, and a beautifully open crumb on our pizzas and slightly tighter on our focaccia. Our pizza bubbles and browns beautifully in both our wood-fire and electric deck ovens.

맛과 풍미

Huey top shot
Huey jar shot
Huey front shot
Huey rising shot

레시피

시작하는 원료

  • 100g Sourdough starter
  • 200g Tap water
  • 200g Flour

먹이재료

  • 100g Starter
  • 200g Water
  • 200g Flour
1
Remove active starter from jar Put into new recepticle add water mix add flour mix
100g Starter 200g Water 200g Flour

작업방식

1
We currently use a non-bronated high gluten flour every day , then a whole wheat 5-10% a couple times a week ratios for maintenance feed 1pt sourdough 2pts water 2pts flour
100g Sourdough starter 200g Tap water 200g Flour

Result

Neopolitan pizza, Foccacia, NY Pizza, Baguette

all 100% leavened by our heirloom sourdough sourdough
Huey Neopolitan pizza, Foccacia, NY Pizza, Baguette  first overview
Huey Neopolitan pizza, Foccacia, NY Pizza, Baguette  second overview
Huey Neopolitan pizza, Foccacia, NY Pizza, Baguette  first slice
Huey Neopolitan pizza, Foccacia, NY Pizza, Baguette  second slice

Preserve your sourdough for the future

Create your own Explore sourdough library