AVL-18 WF and AVL-18 RF recipe

AVL-18 WF and AVL-18 RF

ASHEVILLE, Stati Uniti d'America

Miscela

50%
50%
Liquido Farina Altro
AVL-18 WF and AVL-18 RF

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dal 2017

I had had a sourdough starter while in graduate school and baked regularly. Upon retirement I decided to take up baking again.

Caratteristiche

The rye culture is dense, grainy and brown. The white culture is very airy and ferments more quickly than the rye culture.

Sapore e aroma

AVL-18 WF and AVL-18 RF top shot

Ricetta

Ingredienti di partenza

  • 100g Fine Rye Flour
  • 100g Water

Ingredienti per il rinfresco

1
Discard approximately 75% of culture then add 100 g water and 100 g of flour, stir and allow to incubate overnight. I maintain two separate cultures: on fed with rye flour and one fed with white bread flour.

Metodo di lavorazione

1
I started my culture after moving to Asheville using "Sourdough: Starting One and Maintaining It" as described by Sandor Katz in "The Art of Fermentation". Since then I have maintained two parallel cultures, feeding approximately 50 g of culture daily with 100 g of water and 100 g King Arthur rye flour and 100 g King Arthur bread flour respectively.
100g Fine Rye Flour 100g Water
2
The mixture was placed in a mason jar with a gauze lid, stirred daily and fed every two days until fermentation was evident. This took approximately 10 days.

Result

Bread, croissant, pancakes

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