Mélange

41%
59%
Liquide Farine Autres
Camelot

Préserver votre levain pour le futur

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Depuis 2014

I bake for farm markets on a weekly basis. Using sourdough increases the shelf life of my breads. With all organic flours the switch to using only a sourdough was a great compliment.

Caractéristiques

The chef is used to build a levain over 12 hours.This is used when it floats on water. If it goes past this point a small refreshment is made if time is permitted. It has become very predicable when cared for on a daily basis. Does not like the fridge, it changes flavor and vitality.

Goût et saveur

Camelot top shot
Camelot jar shot
Camelot front shot
Camelot rising shot

Recette

Ingrédients de base

  • 100% Wholemeal Wheat Flour
  • 70% Water

Ingrédients pour nourrir le levain

  • 100% Wholemeal Wheat Flour
  • 80% Water
1
Measure flour and water, use or discard most of culture then mix in fresh flour and water
100% Wholemeal Wheat Flour 80% Water

Méthode de travail

1
Mix whole grain whole wheat with water to make a paste ball about the size of 1/2 a tennis ball. Bury this in fresh milled flour for 3 days. break away the outer crust and bury again for 1 day
100% Wholemeal Wheat Flour 70% Water
2
Take the moist core break apart and dissolve in room temp water. Feed with flour and water and leave out at room temp. Starter should show activity on the day after. Continue to feed on regular schedule. Do not put in fridge below 55F.
3
Feed twice a day equal parts flour and water.

Result

Natural levain breads

All breads hand mixed.
Camelot Natural levain breads first overview
Camelot Natural levain breads second overview
Camelot Natural levain breads first slice
Camelot Natural levain breads second slice

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque