Very active, very strong. Triples every 6 hours or so, requires frequent feeds at 1:2:2 throughout the day. Holds peak for about 30 minutes before falling. Firm at peak - which is when I like to use it as a levain. Smells sweet, mildly sour.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

275.5g Water
296.25g Bread flour
3.25g Dark rye flour
33g All purpose einkorn flour
7g Sea salt

Zutaten für die Auffrischung

10g Water
9g Bread flour
1g Dark rye flour
5g Starter

Morning, 7am: 1:2:2, keep for following 7 hours at 78-80degF Afternoon, 2pm: 1:2:2, keep for following 7 hours at 78-80degF Evening, 9pm: 1:5:5, keep for following 10 hours at 74degF

10g Water 9g Bread flour 1g Dark rye flour 5g Starter

Aufarbeitung

Hand mix autolyse: 33g all-purp einkorn, 267g bread flour, & 243g water; Autolyse 3 hrs Hand mix levain (10% rye): 65g; rest 45 min Hand mix salt: 7g; rest 45 min Lamination; rest 60 min 3 coil folds, separated by 60 min each Total bulk 6 hrs, 74°F Final shaped, xfer to banneton 30 min RT proof, then 12 hrs at 38°F Baked 500degF preheated oven, 20 min +steam, 20 min at 450degF no steam

275.5g Water 296.25g Bread flour 3.25g Dark rye flour 33g All purpose einkorn flour 7g Sea salt

Ergebnis

Artisan breads

My expertise is with artisan breads (@Fullproofbaking on Instagram)... though I have made pizza crust, pancakes, waffles

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