Âge
14Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
75%
25%
Liquide
Farine
Autres
Archibald
Depuis 2010
I was making chili to serve at the bar I was running and thought that I wanted to serve it in sourdough bread bowls, the rest is history
Caractéristiques
Archie blooms with a beautiful bouquet of bacteria and yeast slight tartness on the nose. Becomes vibrant with activity after a feeding or two. She is very hardy and makes bread with a lovely texture and deep flavors with nice nutty character
Goût et saveur
Recette
Ingrédients de base
- 50% Pure water
- 25% Bread flour
- 25% Whole wheat flour
Ingrédients pour nourrir le levain
- 50% Pure water
- 50% Bread wheat flour
1
When I store my starter I usually leave it small so It’s easy to build without having to discard much I start by adding water with a temperature that varies depending on the time of year
50% Pure water
2
Then I add equal parts bread and wheat flour
50% Bread wheat flour
Méthode de travail
1
First I start with water from the Catskill mountains
50% Pure water
2
Next is King Arthur bread flour
25% Bread flour
3
Then finally am equal amount of King Arthur whole wheat flour and stir
25% Whole wheat flour
Result
Country breads
Completely basic breads flour, salt, water and starter sometimes oil nice firm crust soft airy inside with varied crumb
Sourdough pancakes
Light airy and full of flavor
Biscuits
Buttery and delicious these never disappoint
Doughnuts
Only made these once and still need some work
Pizza crust
Always a crowd pleaser whether I bake them or fire them right on the grill