Franklin Deladough Riseavelt  recipe

Franklin Deladough Riseavelt

Arlington, Estados Unidos

Mezcla

33%
34%
33%
Líquida Harina Otros
Franklin Deladough Riseavelt

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desde 2017

Love eating it, wanted a baking challenge

Características

Bubbly and nice, and will rise to the occasion after a week in the fridge

gusto

Receta

Ingredientes de partida

  • 5oz Water
  • 5.1oz Flour
  • 5oz Starter

ingredientes de alimentación

1
Measure starter (all ingredients weighted), add equivalent weight of warm water and stir to dissolve lumps. Add flour and fold vigorously until fully combined and consistent texture. Transfer from bowl to clean and preferably warm canister and mark level with rubber band. Let rise until double in volume and then use or put in refrigerator.

método de trabajo

1
My starter (home grown) is made with King Arthur all-purpose, whole wheat and bread flour and warm tap water, and it was started in March 2016. Fed, then allowed to rise to double in bulk, then used or put in the refrigerator
5oz Water 5.1oz Flour 5oz Starter

Result

Sourdough Bread

Franklin Deladough Riseavelt  Sourdough Bread first overview

Flaky Sourdough Biscuits

Delicious buttery sourdough biscuits from King Arthur Flour’s recipe plus some additional puff pastry folding techniques

Sourdough English Muffins

Sourdough doughnuts with orange cardamom sugar

Sourdough bagels

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