Mischung

20%
80%
Flüssigkeit Mehl Weitere
The Beast

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seit 2020

I love the flavour and the additional health benefits of fermented food. I love all types of bread and baking.

Charakteristische Eigenschaften

The Beast is very active and more than doubles in size over an 8 hr ferment. I feed the starter a few times a week. When baking I Feed, ferment for 6-8 hrs and mix my dough. The beast produces bread with a rich crispy dark aromatic crust and a nice open crumb, mildly sour, and utterly delicious.

Geschmack und Aroma

The Beast top shot
The Beast jar shot

Rezept

Zutaten für den Starter

  • 70% Nootka rose milling white bread flour
  • 20% Nootka rose milling wholewheat flour
  • 10% Nootka rose milling whole rye flour

Zutaten für die Auffrischung

1
Tear the stiff starter into pieces, and place it in a bowl. Add the water and flour. Mix and then knead to make a firm, smooth dough, with no dry pockets of flour.

Aufarbeitung

1
For my Starter I blend three flours I source from a small local flour mill here in Metchosin, BC Canada. “The Beast” started out as a liquid starter But I converted to a stiff Starter which I currently maintain. 70% Nootka Rose Milling White Bread Flour 20% Nootka Rose Milling Wholewheat Flour 10% Nootka Rose Milling Whole Rye Flour 50.3% Hydration
70% Nootka rose milling white bread flour 20% Nootka rose milling wholewheat flour 10% Nootka rose milling whole rye flour
2
Feeding routine 57g room temp water (+- 22C) 57g stiff starter 113g Flour Blend (70:20:10)

Ergebnis

Sourdough Bread

0.800 g flour 0.360 g starter 0.016g salt 0.560g water
The Beast Sourdough Bread first overview
The Beast Sourdough Bread second overview
The Beast Sourdough Bread first slice
The Beast Sourdough Bread second slice

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Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek