Baby's Bread recipe

Baby's Bread

Columbus, United States
完美的酸面团

混合物

33%
33%
33%
流体 其他
Baby's Bread

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自2011以来

A friend posted on Facebook a photo of a bread that she had baked. She recommended Silverton's book.After some reading, some research on the internet, and viewing some YouTube videos I set out on my bread making journey.

特性

I made it 5 years ago. I feed it organic bread flour.It is very active and adaptive - it has sat dormant in cooler for months at a time & after a few feedings it is ready to use. I use it as a base to build rye & wheat starters.I keep it as 60% & 100% as well as dehydrated.It is very active & happy.I feed it often so that it is not too sour.It rises a large variety of breads.It is happy & loved.

味道

Baby's Bread top shot
Baby's Bread jar shot
Baby's Bread front shot
Baby's Bread rising shot

配方

起始配料

  • 100% Flour
  • 100% Filtered water
  • 100% Starter

喂养配料

  • 100% Flour
  • 100% Filtered water
  • 100% Starter
1
I give my starter a feeding or two before using it. I check to see that it is active. If I am unsure then I do the "float test." I typically do a 1:1:1 ratio if I want to use it within 4-6 hours; if I want to use the starter later than I use only 20-30% starter.
100% Flour 100% Filtered water 100% Starter

制作方法

1
I add the water to the starter and mix it until starter is distributed evenly. I then add the flour and stir it to combine, leaving not dry flour.
100% Flour 100% Filtered water 100% Starter

Result

Breads

Roasted garlic & fresh rosemary; roasted beets; chocolate cinnamon; wholewheat
Baby's Bread Breads first overview
Baby's Bread Breads second overview
Baby's Bread Breads first slice
Baby's Bread Breads second slice

flat bread

topped with zatar and vegetables; biyalis
Baby's Bread flat bread first overview
Baby's Bread flat bread second overview
Baby's Bread flat bread first slice
Baby's Bread flat bread second slice

保存您的酸面团,以备将来使用。

Create your own Explore sourdough library

评论

I keep my starter at 100% and adapt it according to what I'll be making - I either keep it at 100% hydration, make it stiffer with lower hydration, or more liquid with a higher hydration. I also convert it using different flours.

The starter pictured above was just fed with organic whole rye flour.