Âge
Pays d'origine États-Unis
Taste
& Flavour
Mélange
Depuis 2010
Chemistry of baking and natural processes interested me. Now I am a total believer in the health benefits of the long, slow ferment. Plus, once my starter and I got to know each other, I find it much more tolerant of my crazy baking schedule than fast, efficient yeast. How can you go on a two-hour bike ride in the middle of baking with yeast? A long ferment and a cool retard is a beautiful thing!
Caractéristiques
A subtle tang, but understated. Resilient and tolerant of minor abuse! (Bake mostly on the weekend, and let it get slow and alcohol-y Monday and Tuesday and then bounces right bakes when refresh Wed-Fri and bake Saturday and Sunday.) Effective at acidifying and breaking down flour enzymes, but lets the flavor of the ingredients come through. Started based on rye flour in 2010.
Goût et saveur
Recette
Ingrédients de base
- 100% Unbleached white wheat flour
- 125% Water
Ingrédients pour nourrir le levain
- 2.4oz Wheat flour
- 3oz Water
Méthode de travail
Result
Hamelman's 5-Grain Levain
