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Aloy

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seit 2019

I was making yeasted breads and soda bread frequently. I had heard of the health benefits of sourdough and had been following sourdough bakers on Instagram. It looked like an interesting challenge and skill to master.

Charakteristische Eigenschaften

It gives a really mild flavour bread, not too sour. It works well in enriched doughs and makes an excellent challah. It's just over 4 years old now and works well in warm weather. A little temperamental during the winter and likes to take its time to proof. It makes excellent pancakes as well.

Geschmack und Aroma

Aloy top shot
Aloy jar shot
Aloy front shot
Aloy rising shot

Rezept

Zutaten für den Starter

Zutaten für die Auffrischung

  • 25% Rye
  • 25% White
  • 50% Water
1
I use 150 grams starter to 450g flour for a loaf. I take my starter out of the fridge 24 hours before I bake and feed it 25g flour and 25g water. Then 12 hours before I bake I feed it again, 25g and 25g. Once I use it there is 25g left of "discard", I feed 25g and 25g, leave it at room temp for a few hours and then put it in the fridge.
25% Rye 25% White 50% Water

Aufarbeitung

1
I use 50% rye flour and 50% high gluten white flour. I buy flour direct from a flour mill to get better quality than from the store. I use a 1 to 1 ratio of flour to water. I feed my starter 24 hours and 12 hours before I plan on baking.

Ergebnis

Lemon and Poppy seed loaf

I use lemon zest and poppy seeds with high gluten white flour. About 80% hydration
Aloy Lemon and Poppy seed loaf first overview
Aloy Lemon and Poppy seed loaf second overview

Pancakes

Sourdough Pancakes, just starter, an egg, vanilla and some milk.
Aloy Pancakes  first overview

Double Chocolate loaf

I use my regular white sourdough loaf recipe with cocoa powder, chopped chocolate & brown sugar.
Aloy Double Chocolate loaf first overview
Aloy Double Chocolate loaf second overview

Challah

Sourdough challah, braided into a round loaf with sesame seeds
Aloy Challah first overview

Doughnuts

Doughnuts proofed over night for a long fermentation
Aloy Doughnuts  first overview
Aloy Doughnuts  second overview

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