Âge
19Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Ryan
Depuis 2005
I have worked for artisan bread bakeries for about 20 years on the sales side. From the beginning, I immersed myself in the process. I learned directly from Nancy Silverton & George Eurasmus. Since, I have created my own sourdoughs and have made many starters and fruit yeast waters. Some I have had for 20 years. I also have an ig; @la_breadguy
Caractéristiques
This starter derived from a yeast fruit water - I had a small batch of organic Bordeaux grapes that I made a fruit water with. After it was ready and fizzy I made the starter with it. It has only ever been fed with 100% organic rye flour and filtered water.
Goût et saveur
Recette
Ingrédients de base
- 100g Starter
- 100g Water
- g Rye
Ingrédients pour nourrir le levain
- 100g Rye
- 100g Rye
- 100g Water
1
Add 100g organic rye, 100g filtered water and 100g starter. Stir and inoculate at 78 degrees for 8+ hours.
100g Rye
2
Starter
100g Rye
3
add water
100g Water
Méthode de travail
1
100g Rye starter
100g Starter
2
100g filtered water
100g Water
3
100g organic rye flour
g Rye
Result
Country Loaf
Primarily a country loaf.
Commentaires
I am happy to share my sourdough!