Âge
31Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Aloysius Devadander Abercrombie
Depuis 1993
I’ve always loved the chemistry in baking. Specifically sourdough. The math always made sense to me, worked in my head. I love the end product and what it means. Both physically and spiritually. Bread transcends many many religions and beliefs. It is life. From simple ingredients
Caractéristiques
He’s a super strong starter. Can handle lots of usage. Sometimes he takes his time rising but patience is key when working with him, because he always pays off, every time. He holds acid and bacteria in check at a phenomenal rate. Perfect tang and texture every time
Goût et saveur
Recette
Ingrédients de base
- 100g Flour
- 100g Tap water
Ingrédients pour nourrir le levain
1
Méthode de travail
1
He comes originally from San Francisco , a baker of long origin. I use Cairnspring Trailblazer Flour, and the best water around. Our very own tap. Where we are in Mt. Juliet TN has very clean and soft water. No filter needed. Created a beautifully tangy sourdough. Lots of gorgeous bacteria !
100g Flour
100g Tap water
2
I feed on Friday afternoon then discard and feed again Saturday morning. Build a levain late Saturday night for mixing the following day. I do this same process again starting Monday afternoon. I bake Monday and Thursday.
Result
Sourdough Country Loaf
Classic recipe “Tartine style” country loaf