Age
Unknown year
Color
Country of origin Belgium
Taste
& Flavour
Mixture
26%
74%
Liquid
Flour
Other
Blue Moon Bagel's San Fran Soun
Since Unknown
I have been making Rye bread with a rye sour perpetuated for over 150 years I have been making sour dough for over 30 years with my own levain which I created using fermented grape juice and banana skins
Characteristics
After 18 hours of fermentation in the dough room 59" degrees f. 100% flour (bread unbleached) 65% water 2% salt 40% leavain for our Sanfrancisco Sour Dough Bread
Taste & flavour
Recipe
Starting ingredients
- 1lbs Levan
- 2lbs Victoria flour
- 2lbs Water
- 1oz Organic whole grain rye
- 7lbs Victoria flour
- 6lbs Water
Feeding ingredients
1
We freshen one time at 8am
to 1# of levain we add 2# of organic bread flour and 1 oz. of organic rye flour to 2# of filtered water
Working method
1
-At 8am after baking off the production for the day we take the levon out after being kept in a refridgerator over night (58 degree's F)
1lbs Levan
2
We mix 1lb of Levan
2lbs of organic flour
2lbs of water tempered at 60 °F
1 ounce of organic whole grain rye
By hand
2lbs Victoria flour
2lbs Water
1oz Organic whole grain rye
3
Let rest in open container at room temprature (73°) for 5 hours
4
-Add 6lbs of water and 7lbs of flour
-Mix and let sit in fridge for 18 hours at (59°)
7lbs Victoria flour
6lbs Water