Âge
7Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Ima
Depuis 2017
I’ve always been a sourdough lover, and appreciated how old a process bread making is. I already had a beautiful cultural connection to bread baking with challah, and then started off doing yeast activated peasant bread. After getting Sarah Owens’ ‘Sourdough’ I decided to finally try my hand at sourdough and here we are a yr&half later.
Caractéristiques
Ima usually packs a lot of tang and some sweetness in flavor. Easily active, and great at building a strong and bouncy dough that delivers a beautiful crumb and a caramel crust (almost!) every time.
Goût et saveur
Recette
Ingrédients de base
- 50g Ka bread flour
- 50g Water
Ingrédients pour nourrir le levain
1
Add flour first, followed by water, and mix until incorporated with remaining starter. Kept in a pint size Weck jar on the kitchen counter. I feed Ima in the morning and then before bed, on a daily basis.
Méthode de travail
1
Fed with King Arthur Bread Flour & tap water.
50g Ka bread flour
50g Water
Result
Doughnuts
Sourdough old fashioneds, from a Tara Jensen (Smoke Signals) recipe.
Croissants
Flakey, buttery, and some chocolate.
Bagels
Rye and spelt bagels
Foccacia
Cherry tomato, kalamata olive, rosemary focaccia
Toasted fennel & spelt loaf
20% spelt loaf with locally harvested toasted fennel seeds
Ima's Loaf
An original recipe using a mix of Spelt, Dark Rye, and Bread Flour at 68% hydration.
Olive Rosemary Loaf
Inspired by my favorite bread from home in VT, a kalamata olives & crushed rosemary country loaf.
Black Corn Whole Wheat Bread
Inspired by a Sarah Owens recipe, I used heirloom black corn flour & hard red winter wheat from Eugene, OR.
