Âge
10Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Josie
Depuis 2014
I read Ed. Wood's book on Ancient Sourdough Cultures about 20 years ago. Initially, I used cultures ordered from Sourdoughs International. For the last four years, I've used the culture I grew while attending the San Francisco Baking Institute's Sourdough course.
Caractéristiques
Good oven rise; resulting bread not too sour; open crumb; similar to Tartine bread.
Goût et saveur
Recette
Ingrédients de base
Ingrédients pour nourrir le levain
- g All purpose flour
1
I take out what I'm going to use, leaving about 25 grams of levain in the container. To this I add 30 grams of water (or more depending on my baking plans for the following day), and 40 grams of all purpose flour (or sometimes whole wheat or rye, depending on baking plans).
g All purpose flour
Méthode de travail
1
I feed my levain daily and keep it at 75% hydration. I use enough to supply 5 to 10% of the flour in my dough. My typical loaf is 24% whole wheat, 8% spelt, 8% rye, and 60% all purpose flour, 2% salt, and 75% hydration; a six hour bulk fermentation, and overnight retardation in the fridge.