Âge
1ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
33%
66%
Liquide
Farine
Autres
Roscoe
Depuis 2023
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.
Caractéristiques
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.
Goût et saveur
Recette
Ingrédients de base
- 33% Bread flour
- 33% Wholemeal Wheat Flour
- 33% Dark rye
Ingrédients pour nourrir le levain
1
Add 40 grams of flour and 40 grams of water to 25 grams of existing starter.
Méthode de travail
1
I use bread flour, whole wheat flour and rye flour for my starter.
33% Bread flour
33% Wholemeal Wheat Flour
33% Dark rye
Result
Long sandwich loaf and Tartine style loaf
Commentaires
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.