Stewart is very forgiving. If I miss the timing in the process somewhat he usually delivers consistent results anyway. Usually activates a new pre-dough in 4 hours in room temperature. I use him for rye levain rolls, cinnamon rolls, croissants, and toast bread.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

50% Stong wheat
50% Water

Zutaten für die Auffrischung

200g Strong wheat
200g Water

When feeding I remove all but 50 ml and add flour and luke warm water, whisk until smooth and let it proof with lid closed. I usually re-start in a clean jar app every 3 months.

200g Strong wheat 200g Water

Aufarbeitung

It was originally started with a little help from rye brother "Gordon". Today a strong wheat flour and water mixture only.

50% Stong wheat 50% Water

Ergebnis

Rye levain rolls

I turned a rye levain double loaf recipe into a 32 rolls recipe. It is the standard morning bake of the household.

Cinnamon rolls

Based on a recipe by French Swede Sébastien Boudet it was a first time succcess and has rendered many comments in awe.

Croissants

Occasionally baking croissants, also based on Sébastien Boudet's origiinal recipe .

Toast bread

Currently refining Beesham the Baker's recipe for toast bread.

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