Franklin Deladough Riseavelt  recipe

Franklin Deladough Riseavelt

Arlington, États-Unis

Mélange

33%
34%
33%
Liquide Farine Autres
Franklin Deladough Riseavelt

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque

Depuis 2017

Love eating it, wanted a baking challenge

Caractéristiques

Bubbly and nice, and will rise to the occasion after a week in the fridge

Goût et saveur

Recette

Ingrédients de base

  • 5oz Water
  • 5.1oz Flour
  • 5oz Starter

Ingrédients pour nourrir le levain

1
Measure starter (all ingredients weighted), add equivalent weight of warm water and stir to dissolve lumps. Add flour and fold vigorously until fully combined and consistent texture. Transfer from bowl to clean and preferably warm canister and mark level with rubber band. Let rise until double in volume and then use or put in refrigerator.

Méthode de travail

1
My starter (home grown) is made with King Arthur all-purpose, whole wheat and bread flour and warm tap water, and it was started in March 2016. Fed, then allowed to rise to double in bulk, then used or put in the refrigerator
5oz Water 5.1oz Flour 5oz Starter

Result

Sourdough Bread

Franklin Deladough Riseavelt  Sourdough Bread first overview

Flaky Sourdough Biscuits

Delicious buttery sourdough biscuits from King Arthur Flour’s recipe plus some additional puff pastry folding techniques

Sourdough English Muffins

Sourdough doughnuts with orange cardamom sugar

Sourdough bagels

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque