Âge
5Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
100%
Liquide
Farine
Autres
Henry
Depuis 2019
I always baked yeasted breads growing up and wanted to try sourdough long ferments.
Caractéristiques
Its very sweet smelling, and sour in flavor. I never use more than 5% rye in my breads because with the starter , it is very sour.
Goût et saveur
Recette
Ingrédients de base
- 50g Fresh milled dark rye
- 50g Filtered water
Ingrédients pour nourrir le levain
1
I take 10g starter and add 50g of each rye and filtered water to feed the starter
Méthode de travail
1
Henry is a rye starter with 100% hydration.
I fresh mill my rye berries that are in my freezer. Its hot here in california so he lives in my fridge until i bake. He has a very fruit sugar (like nectarines or peaches) sweetness in smell and a sour flavor in the breads.
50g Fresh milled dark rye
50g Filtered water
2
I used rye from the beginning and never put AP, bread or any other flour in the mother.
Result
Rye bread
Simple artisan sourdough, long fermented for 18 hours.
Pizza
All kinds of pizza and calzones.
Seeded breads
Different types of seeded batards and boules.
Pastries
