Возраст
10года
цвет
Страна происхождения Соединённые Штаты
Taste
& Flavour
Смесь
44%
44%
12%
жидкость
муку
Другой
Barb
С 2014
After reading Michael Pollan's "Cooked" I decided I wanted to make slow fermented, (largely) whole grain, sourdough bread.
Характеристики
The starter keeps well in the refrigerator and adds a nice touch of rye to wheat breads (of course it also serves well in rye breads).
Вкус и аромат
Рецептура
Ингредиенты для стартера
- 12% Starter
- 44% Water
- 44% Rye flour
Ингредиенты для обновления
1
As above, add equal parts water and rye flour to starter, let ferment for a few hours, then refrigerate.
Метод работы
1
Add filtered water and rye flour to starter.
12% Starter
44% Water
44% Rye flour
2
Let ferment for at least 4 hours or overnight.
3
Refrigerate.
4
Refresh when quantity gets low or starter starts seeming too old.
Result
French Country Multigrain
Formula published in Marc Levy, "French Country Bread", Bread Lines, Vol. 23, Issue 4, Winter 2015, p. 25.
Kamut Sourdough
Original formula from Josey Baker, Josey Baker Bread. 100% freshly milled Kamut at 80% hydration.
GOST Borodinsky
From Stanley Ginsberg, The Rye Baker.
Комментарии
Now I'm making exclusively fresh milled, 100% whole grain breads alternating between wheat and rye.