Idade
8anos
Cor
País de origem Estados Unidos
Taste
& Flavour
Mistura
50%
30%
20%
Líquido
Farinha
Outro
Emerson
desde 2016
Watched Michael Pollan's "Cooked" series with friends that had started baking sourdough using the Tartine method. One taste of their bread and we were hooked!
Características
Emerson is a happy wild grape starter that produces wonderful bread and pizza dough. Emerson was less sour than my Guinevere starter, obtained from King Arthur. Emerson is slightly fruity, with grape / wine overtones when young. Sourness is more pronounced after cold storage or +12 hours after feeding.
Sabor
Receita
Ingredientes iniciais
- 788g Wild concord grapes
- 800g Water
- 150g Grape water
- 150g All purpose white
- 50g Whole wheat
- 50% Water
- 50% White all-purpose
Ingredientes para alimentar
- 50% Water
- 50% White all-purpose
1
Discard all but ~100 grams.
Add water & mix.
Add flour & mix.
50% Water
50% White all-purpose
Método de trabalho
1
Harvested local wild Concord Grapes.
Crushed wild grapes with water and allow to spontaneously ferment for three days.
788g Wild concord grapes
800g Water
2
On the third day, strain and remove solids.
3
Mix portion of grape water with AP white & whole wheat flour and allow to ferment at room temperature.
150g Grape water
150g All purpose white
50g Whole wheat
4
Continue feeding every ~12 hours 50:50 water & white all-purpose flour.
When not actively baking, refrigerate and feed weekly.
50% Water
50% White all-purpose
Result
Tartine Country Bread
Basic Tartine Country Bread recipe.
10% Whole Wheat
90% White
Pizza & Cinnamon Bread
Pizza dough, using 1/2 batch of the Tartine country bread.
Cinnamon bread, rolled with KA cinnamon filling.
Sausage Bread
Tartine technique, Caputo Tipo 00 flour, sausage, and mozzarella
