Âge
10Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Kevin
Depuis 2014
My sourdough was born in May 2016. I have a nephew who has diabetes and he wants to be a baker. I read an article about the lower glycemic index with sourdough, and thought that if I learned enough, maybe I could teach him.
Caractéristiques
Kevin is extremely healthy! He has a smooth tang that truly shows up in the finished bread.
Goût et saveur
Recette
Ingrédients de base
- 100% Whole wheat flour
- 100% Well water
Ingrédients pour nourrir le levain
- 10g Starter
- 100g Unbleached ap flour
- 100g Water
1
I found that with added yeast recipes, I needed to make Kevin leaner. Otherwise, my dough would blow out during both rises. So I opted for a 10% inoculation and 100% hydration
10g Starter
2
100g Unbleached ap flour
3
Room temperature well water
100g Water
Méthode de travail
1
Following the instructions from King Arthur Flour's website, I mixed equal amounts of whole wheat flour and our well water, left at room temperature and discarded and fed every 12 hours for 2 weeks or so. We live in the country and my room temp was around 80F.
100% Whole wheat flour
2
During the feeding cycle, I keep a pitcher of room temperature water handy
100% Well water
Result
Sourdough loaf
Recipe from King Arthur Flour's website