Perfect sourdough
Age
8Years
Color
Country of origin United States
Taste
& Flavour
Mixture
50%
50%
Liquid
Flour
Other
Nathan Scott Phillips
Since 2017
After many years of bread baking adventures, I decided that I wanted to make my own sourdough and be able to one day boast a culture that I have kept alive for many years that I could possibly pass along to someone else
Characteristics
Beautiful bubbles when fully mature. Mild vinegar odor in the morning before feeding with strong notes of berries or wine.
Taste & flavour
Recipe
Starting ingredients
- 500g Whole wheat flour
- 500g Water 90*f
Feeding ingredients
- 100g Levain starter
- 100g Whole wheat flour
- 400g White flour
- 400g Water 95*f
1
Fed once a month, kept in refrigerator. Revive two days before baking. Leave levain out at room temperature for 30 to 60 minutes to warm up. Add ingredients into a tub, mix, cover and let rest overnight.
100g Levain starter
100g Whole wheat flour
400g White flour
400g Water 95*f
Working method
1
Mix ingredients together in a 6 quart tub. Leave uncovered for one hour. Cover and let rest until the next day.
500g Whole wheat flour
500g Water 90*f
Result
Pain au Bacon
Sourdough with 70% hydration, bacon pieces and bacon fat
Country Loaf
A typical pain de campagne
