Âge
10Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
66%
33%
Liquide
Farine
Autres
Bounty of the County
Depuis 2014
I grew up in San Francisco always loving the taste of true sourdough. Inspired by the fantastic bread by Tartine Bakery and The Mill, I’ve strrived to learn more and more about the process to achieve the perfect loaf.
Caractéristiques
Acidic tang with a fruity note, a fast mover!
Goût et saveur
Recette
Ingrédients de base
- 50% Grist and toll whole grain flour
- 50% Bob’s red mill organic ap flour
- 50% Water
Ingrédients pour nourrir le levain
- Cup Bob’s red mill organic ap flour
- Cup Grist and toll spelt flour
1
Discard all but 2 teaspoons of starter from the day before.
2
Add 3/4 cup AP Flour to starter
Cup Bob’s red mill organic ap flour
3
Add 2 tbsp whole grain flour
Cup Grist and toll spelt flour
4
Add slightly below room temperature water, 1.-1.25cups
Méthode de travail
1
Measure whole wheat flour
50% Grist and toll whole grain flour
2
Add white flour
50% Bob’s red mill organic ap flour
3
Add water, room temperature
50% Water
4
Blend until mixture is homogenous and the consistency and of thick pancake batter
5
Allow to sit at room temperature for 36 hours, then refresh, daily
Result
Fig and Fennel Pollen Foccacia
A high hydration dough yielding a beautiful airy crumb!
Whole Grain Sourdough Loaf
The best with butter, lots of butter!
Whole Grain Sourdough
CA Grown Sonora Red Fife Wheat and Patwin Wheat into a Sourdough Batard
