Mistura
23%
38%
39%
Líquido
Farinha
Outro
Waller Creek Levain
desde 2011
When I moved to Seattle in the early 1990's, I got a job a Grand Central Bakery and was first exposed to authentic sourdough baking. Before that, all my bread baking experience was with yeasted dough.
Características
This levain produces a complex, but mildly sour flavored bread, favoring lactic acid.
Sabor
Receita
Ingredientes iniciais
- 100% Artisan bread flour
- 60% Water
- 100% Starter
Ingredientes para alimentar
- 100% Seed
- 100% Flour
- 60% Water
- 100% Levain
- 100% Flour
- 60% Water
- 100% Levain
- 100% Flour
- 60% Water
1
Initial feed is 100% seed, 100% flour and 60% water, mixed until incorporated.
100% Seed
100% Flour
60% Water
2
Second feed is after 6 hours.
100% Levain
100% Flour
60% Water
3
Third feed is after 9 hours and then the final dough is mixed after 2 to 3 hours.
100% Levain
100% Flour
60% Water
Método de trabalho
1
I use an unbleached artisan bread flour between 11.5 and 12% protein for a pretty traditional French levain dur.
100% Artisan bread flour
60% Water
100% Starter
Result
pain au levain
Traditional French country bread made with 3% rye and 20% whole spelt.
Multigrain
Locally milled whole wheat, whole rye and whole spelt along with a nine grain cereal mix and just a touch of cane syrup.