Âge
5Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Mr. Robertson
Depuis 2019
I created my starter with yeast water using cranberries. After I used it the first time I kept it in a mason jar and started feeding it a mix of rye and bread flour and a few months ago started to feed it strictly fresh milled flour.
Caractéristiques
When I started to use freshly milled flour (sifted with a 50 mesh) I noticed a change in flavor profile, smell and viscosity. It takes about 2 hrs longer to hit its peak but the extra time is worth every second. It has a very reach earthy and umami flavor profile that it did not have before. Once I incorporate it into my dough it's very active and yields fantastic loaves.
Goût et saveur
Recette
Ingrédients de base
- 100% Water
- 40% Fresh milled rye
- 60% Fresh milled hard red wheat
Ingrédients pour nourrir le levain
- 60% Fresh milled red hard wheat
- 40% Fresh milled rye
- 100% Water
1
If bringing it out of the fridge, feed it 4 times in the following order.
starter:water:flour
1st feed: 1:5:5
2nd feed:: 1:2:2
3rd feed: 1:7:7
Levain: 1:2:2
If baking on a regular basis
Levain: 1:2:2
60% Fresh milled red hard wheat
40% Fresh milled rye
100% Water
Méthode de travail
1
I mill flour every week and store it in the fridge and feed my starter 4 a week if I keep it outside and once a week if I put it in the fridge.
Originally I made this starter using Yeast water made from cranberries. The first feed was a mix of fresh milled flour and bakers flour and after a few weeks, I started using only fresh milled flour as it has a sweeter smell and a more umami taste..
100% Water
40% Fresh milled rye
60% Fresh milled hard red wheat
Result
Country Loaf
65% Bread Flour
20% Fresh Milled Rye
15% Fresh Milled Winter Wheat
2% Salt
85% Hydration
