My wife and I eat a Whole Foods Plant Based diet. I use no oil when cooking and have a slight sodium issue regarding my blood pressure. We always seek out the local bakeries in what ever city we are in. We are food snobs and very critical of what we eat.

Charakteristische Eigenschaften

My last loaf final PH was 4.76, my wife said this was the most enjoyable bread she ate so far. I had the dough in the refrigerator for 18 hours before baking. I use a bread Dutch oven for all of my bakes.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

33% Bread flour
33% Wholemeal Wheat Flour
33% Dark rye

Zutaten für die Auffrischung

Add 40 grams of flour and 40 grams of water to 25 grams of existing starter.

Aufarbeitung

I use bread flour, whole wheat flour and rye flour for my starter.

33% Bread flour 33% Wholemeal Wheat Flour 33% Dark rye

Ergebnis

Long sandwich loaf and Tartine style loaf

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Kommentare

Robert Schein

My sourdough bread baking journey has just started, I believe bread baking is some kind of therapy for the mind and soul. I look forward to learning more about baking
and hopefully turning out beautiful loafs and tasty.