Age
4Years
Color
Country of origin Canada
Taste
& Flavour
Mixture
77%
23%
Liquid
Flour
Other
Ginny
Since 2020
This is my third effort - my first in Canada. I had previously made starters in the UK (London) in the 1980s and in New York also in the 1980s. I tried and failed while in Johannesburg (2009 or so).
Characteristics
Ginny has a good strong aroma, sometimes at times more acidic than others. This sourdough is VERY active and usually continues to ferment even after I have closed the lid.
Taste & flavour
Recipe
Starting ingredients
- 100g Bread flour
- 100g Dark rye flour
- 200g Warm water
- 50g Bread flour
- 50g Dark rye
- 130g Warm water
Feeding ingredients
- 50g Bread flour
- 50g Dark rye flour
- 130g Warm water
- 120g Fed starter
- 55g Bread flour
- 55g Dark rye
- 150g Warm water
- 60g Twice fed starter
- 20g Bread flour
- 20g Rye flour
- 100g Warm water
1
I feed the whole starter and waiting for it to double. This process normally takes 3 to 4 hours and I start it at 18h30 on Day 1
50g Bread flour
50g Dark rye flour
130g Warm water
2
Once the initial feeding has enabled Ginny to double, (normally after 3 to 4 hours) I remove 120g of fed starter and proceed to the second feeding. This is normally done around 22h00 on Day 1
120g Fed starter
55g Bread flour
55g Dark rye
150g Warm water
3
The morning of Day 2, I prepare a Levain for baking, normally done at 6h30. I draw off 60g of twice fed starter and mix this with flour and water as described below. The result is a light Levain which floats and is perfect for creating a sourdough bread. The rising process normally takes 3 to 4 hours
60g Twice fed starter
20g Bread flour
20g Rye flour
100g Warm water
Working method
1
To make my initial sourdough, I combined strong white wheat flour and rye flour in equal proportion and mixed with warm water to a paste.
100g Bread flour
100g Dark rye flour
200g Warm water
2
I left it for several days until fermentation began, after which I fed the sourdough several times using 50g of each flour type and enough warm water to make a paste.
50g Bread flour
50g Dark rye
130g Warm water
Result
Bread
A full loaf bread made at least once per week.
Scones
Made with the first feeding of the sourdough starter, these scones are an excellent way to make use of excess starter.
Focaccia
Twice fed sourdough really produces an excellent Focaccia a la Genovese.