Albert recipe

Albert

Flagstaff, United States
Show on map
Print

Age

16Years
Color

Country of origin United States

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 3005 sourdoughs
  • 112 countries
  • 2502 cities

Mixture

Unknown
Liquid Flour Other
Albert

Preserve your sourdough for the future

Create your own Explore sourdough library

Since 2008

I travel to Europe a lot for work. Was a breakfast in Brussels, Belgium admiring the bread varieties and asked myself, "Why can't I get bread like this at home?". Then I had the revelation that if I wanted bread like that at home, I had to make it myself.

Characteristics

Starter has a very fruity/fermented aroma. Smells like a good wine when its been well fed. Produces loaves with a crust that have a caramel aroma but roasted flavor.

Taste & flavour

Recipe

Starting ingredients

Feeding ingredients

  • 100g Levain
  • 100g Water
  • 50g Ap flour
  • 50g Whole wheat flour
1
I mix the remaining levain from the days bake with equal parts flour and water. I usually have 100 g of levain remaining. Half of the flour is AP (King Arthur) and the other half is whole wheat (usually Red Fife stone ground at home)
100g Levain 100g Water 50g Ap flour 50g Whole wheat flour

Working method

1

Preserve your sourdough for the future

Create your own Explore sourdough library