I've worked in a couple different breweries and have always wanted to create a bread using a beers unique flavor profile and finally had the chance to make that dream into a reality and since sourdough is my favorite kind of bread it was natural I try that first

특징

Since it has been started using a sifnature grain blend it has a unique flavor profile I have yet to taste from any other. My sourdough is mainly used to make pizza dough. The crust rises so beautifully compared to traditional pizza dough and the sourdough tang after taste goes so well with all pizzas

점도

맛과 풍미

레시피

시작하는 원료

먹이재료

Bring starter out of fridge and remove any "hooch" or liquid that has formed on top and weighbl remaining starter

Once you have the weight of the starter mix in a mixture of house milled flour and water. A 1:1:1 ratio works best

작업방식

First step was to mill the signature blend of grains and oats into a unique flour mixture to get the base flour

Combine with water purified right in our Brewery in a 1:2 ratio with more flour.

Continue to feed starter every 12 hours with a 1:1 ratio of flour/water, until bubbles form and starter has doubled in size.

Preserve your sourdough for the future

Create your own Explore sourdough library