Âge
1ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Sophie
Depuis 2023
I am an avid home baker and I wanted to add sourdough to the many bread recipes I have gathered and used over the years.
Caractéristiques
It is a very hearty starter. The starter triples in size in 5 or 6 hours after feeding. When using is bread, I use a small amount of starter (20g of starter to 500g of flour) when it is at is peak. I use a 12 hour bulk ferment process, and the let the dough continue to mature for 8 to 12 hours in the refrigerator after shaping the loaf. The result is a mildly tangy loaf with an open crumb.
Goût et saveur
Recette
Ingrédients de base
- 4% Whole wheat flour
- 46% All purpose flour
- 50% Water
Ingrédients pour nourrir le levain
- 60g Starter
- 60g Water
- 5g Wholemeal Wheat Flour
- 55g All purpose flour
1
Discard all but 60g of starter and feed with 60g of filtered water, 5g of whole wheat flour and 55g of all purpose flour
60g Starter
60g Water
5g Wholemeal Wheat Flour
55g All purpose flour
Méthode de travail
1
100% hydration with a mix of whole wheat flour and all purpose flour.
4% Whole wheat flour
46% All purpose flour
50% Water
Result
Bread
Crusty loaf with an open crumb
