Hubert recipe

Hubert

Atlanta, United States
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Age

11Years
Color

Country of origin United States

Taste
& Flavour

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Sourdough
in the world

  • 3005 sourdoughs
  • 112 countries
  • 2502 cities

Mixture

53%
47%
Liquid Flour Other
Hubert

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Since 2013

I became interested in Sourdough baking at the French Pastry School in 2009. Finally created my own starter in 2012 and switched careers from pastry chef to sourdough bread baker in 2016. Now Hubert is keeping our bakery alive in Atlanta at Evergreen Butcher + Baker.

Characteristics

Hubert is so dependable! I can leave him in the fridge for weeks and he'll take just 2 feedings to get right back to where he needs to be. He's 6 years old, originated in Nashville, TN, moved to Chicago and then Portland, Maine. Now he's back in Georgia with me heading up sourdough baking at Evergreen Butcher + Baker.

Taste & flavour

Recipe

Starting ingredients

  • 100% High ex flour
  • 100% Water
  • 10% Mature levain

Feeding ingredients

  • 100% High ex flour
  • 100% Water
  • 10% Mature hubert
1
100% High ex flour 100% Water 10% Mature hubert

Working method

1
On a 12 hour feeding schedule. 100% 86% extraction flour(grown + milled in Georgia at Daysprings Farm), 100% water, 10% mature levain.
100% High ex flour 100% Water 10% Mature levain

Preserve your sourdough for the future

Create your own Explore sourdough library