Richard Goldblum recipe

Richard Goldblum

Estados Unidos

Mezcla

50%
50%
Líquida Harina Otros
Richard Goldblum

Preserva tu masa madre para el futuro

Añade tu masa madre Explora la biblioteca

desde 2017

I have always been a fan of the sourdough taste, so I decided to give it a try.

Características

Strong bite fresh out of the fridge. The whole-wheat flour adds some complexity.

gusto

Richard Goldblum top shot
Richard Goldblum jar shot
Richard Goldblum front shot
Richard Goldblum rising shot

Receta

Ingredientes de partida

  • 20g Kaf organic all-purpose flour
  • 20g Kaf organic whole-wheat flour
  • 25g Filtered water
  • 15g Boyle brewing red ale

ingredientes de alimentación

  • 30g Richard goldblum
  • 30g Kaf organic all-purpose flour
  • 30g Kaf organic whole-wheat flour
  • 60g Filtered water
1
Take Richard out of the fridge. Using a jar spatula, transfer 30g of the starter into a clean, room-temperature Weck jar.
30g Richard goldblum
2
Add a combination of KAF Organic All-Purpose Flour (30g) and KAF Organic Whole-Wheat Flour (30g). Finally, add 60g of filtered room-temperature water.
30g Kaf organic all-purpose flour 30g Kaf organic whole-wheat flour 60g Filtered water
3
Mix with spatula and cover with lid (without rubber gasket). Leave out at room temperature (about 70°F) for an hour. Return to the fridge.

método de trabajo

1
I started with 40g of flour total: 20g of King Arthur Flour Organic Whole-Wheat Flour and 20g of King Arthur Flour Organic All-Purpose Flour. The flour was placed in a glass Weck jar.
20g Kaf organic all-purpose flour 20g Kaf organic whole-wheat flour
2
Next, I added 25g of filtered, room-temperature water.
25g Filtered water
3
Finally, to jump-start fermentation, I added 15g of Boyle Brewing Red Ale that my friend brewed at home.
15g Boyle brewing red ale
4
I fed this starter with the method mentioned below once a day for six days, and then twice a day after that. After I had consistent rising and falling, I began putting it in the fridge during the week.

Result

The Seeded

A seeded sourdough loaf with toasted black and white sesame seeds inside and outside, made with 12% rye flour.
Richard Goldblum The Seeded first overview
Richard Goldblum The Seeded second overview
Richard Goldblum The Seeded first slice
Richard Goldblum The Seeded second slice

The Classic

A classic country sourdough with 14% whole-wheat.
Richard Goldblum The Classic first overview
Richard Goldblum The Classic second overview
Richard Goldblum The Classic first slice
Richard Goldblum The Classic second slice

Preserva tu masa madre para el futuro

Añade tu masa madre Explora la biblioteca