Età
11Anni
Colore
Paese di origine Stati Uniti d'America
Taste
& Flavour
Miscela
53%
47%
Liquido
Farina
Altro
Hubert
dal 2013
I became interested in Sourdough baking at the French Pastry School in 2009. Finally created my own starter in 2012 and switched careers from pastry chef to sourdough bread baker in 2016. Now Hubert is keeping our bakery alive in Atlanta at Evergreen Butcher + Baker.
Caratteristiche
Hubert is so dependable! I can leave him in the fridge for weeks and he'll take just 2 feedings to get right back to where he needs to be. He's 6 years old, originated in Nashville, TN, moved to Chicago and then Portland, Maine. Now he's back in Georgia with me heading up sourdough baking at Evergreen Butcher + Baker.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 100% High ex flour
- 100% Water
- 10% Mature levain
Ingredienti per il rinfresco
- 100% High ex flour
- 100% Water
- 10% Mature hubert
1
100% High ex flour
100% Water
10% Mature hubert
Metodo di lavorazione
1
On a 12 hour feeding schedule. 100% 86% extraction flour(grown + milled in Georgia at Daysprings Farm), 100% water, 10% mature levain.
100% High ex flour
100% Water
10% Mature levain