Deebo

Name: Deebo
Ingredients: 100g Whole grain dark rye flour; 150g Filtered water @ 75f; 40g Dark rye flour; 40g Bread; 40g Filtered water @ 80f; 25g Starter transfer; 25g Transfer; 50g Whole wheat; 50g Bread; 50g Bread and rye; 50g Filtered water @ 80f; 75% Dark rye flour; 25% Bread flour; 15g Transfer; % Filtered water @ 80f.; 15g Deebo; 23g Dark rye; 7g Bread; 30g Filtered water; 15g Deebo; 23g Dark rye; 7g Bread; 30g Filtered water @ 80f; 20g Deebo; 75g Dark rye; 25g Bread; 100g Filtered water @ 80f

Hilton Head Island, Vereinigte Staaten

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Drucken

Doug Burdick

Alter

6Jahre

Farbe

Ursprungsland Vereinigte Staaten

Geschmack
und Aroma

aus der ganzen Welt

3005 sauerteige
112 länder
2502 Städte

Mischung

31%

63%

Flüssigkeit Mehl Weitere

Deebo

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seit 2018

I enjoy a good challenge. I only started baking in December of 2018. Within about two weeks, I wanted to try sourdough. Am I really talented or was I lucky. I enjoy the process, the meditative quality, the fact that I can get lost in making amazing bread and forget about anything else that is happening in my life. Mostly, I like to make people happy. Nothing does that like making perfect bread.

Charakteristische Eigenschaften

It is tough to say now as I've made only 4 loaves from Deebo, but there is a distinct quality about him already. He is tough, accidentally closed the oven door with the light on with Deebo inside. Temp got over 100F! Still kept trucking. Deebo produces a mild loaf with a nice, subtle sour note right at the end. I really enjoy the light rye aftertaste as well. Excited for his maturity!

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

100g Whole grain dark rye flour
150g Filtered water @ 75f
40g Dark rye flour
40g Bread
40g Filtered water @ 80f
25g Starter transfer
25g Transfer
50g Whole wheat
50g Bread
50g Bread and rye
50g Filtered water @ 80f
75% Dark rye flour
25% Bread flour
15g Transfer
% Filtered water @ 80f.

Zutaten für die Auffrischung

15g Deebo
23g Dark rye
7g Bread
30g Filtered water
15g Deebo
23g Dark rye
7g Bread
30g Filtered water @ 80f
20g Deebo
75g Dark rye
25g Bread
100g Filtered water @ 80f

First feed: 9am Ratio: 1:2:2 Starter transfer: 15 g Feed: 23g Dark Rye Flour / 7g unbleached Bread Flour Water: 30g @ 80F. Enviornment: Oven w/ light and door cracked = 78F.

15g Deebo 23g Dark rye 7g Bread 30g Filtered water

Second feed: 4pm Ratio: 1:2:2 Starter transfer: 15g Feed: 23g Dark Rye Flour / 7g unbleached Bread Flour Water: 30g @ 80F Environment: Oven w/ light on and door cracked = 78F

15g Deebo 23g Dark rye 7g Bread 30g Filtered water @ 80f

Night feed: 11pm Ratio: 1:5:5 Starter transfer: 20g Feed: 75g Dark Rye / 25g Bread Water: 100g @ 80F Enviornment: Kitchen counter @ 70F

20g Deebo 75g Dark rye 25g Bread 100g Filtered water @ 80f

Aufarbeitung

I began with a lot of research and explored a number of starter recipe's. I decided on a whole-grain based starter to increase fermentation. Plus I wanted to make bread!

100g Whole grain dark rye flour 150g Filtered water @ 75f

Once some activity was established and a constant rise and fall where observed and noted, I reduced the amount of starter transfer from 50g to 20g.I also introduced more white flour in the form of unbleached bread flour. I began with a 1:2:2 ratio and fed twice a day.

40g Dark rye flour 40g Bread 40g Filtered water @ 80f 25g Starter transfer

So I started to get impatient and experimental (bad idea when a beginner). I split into three different starter's with different flours and ratios. One was whole-wheat based, another bread flour based and a third as is. Long story short, it didn't work.

25g Transfer 50g Whole wheat 50g Bread 50g Bread and rye 50g Filtered water @ 80f

So my experiment killed all three starters. I began with all kinds of crazy ratios and temps. Bad. Luckily I had saved a good batch in the fridge and began anew with a new focus, fermentation and strength. I used predominately more rye flour than bread flour, transferred less starter (to keep acidity down) and upped feeding to 3x a day. BAM! Magic happened and my permanent starter was born.

75% Dark rye flour 25% Bread flour 15g Transfer % Filtered water @ 80f.

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