The Creature (Mark II)

Name: The Creature (Mark II)
Ingredients: 30% Rye flour (stone ground, eco, great flavour in ferment); 30% Ølandshvede (coarse stone ground, old nordic strain, low yield low protein exceptional flavour) - a good wheat replacement works; 30% Manitoba wheat (eco,and 12-14% protein) or tipo 001; 100ml Water (cold tap or cold boiled kettle). 0.8-1 dl; 30% Rye flour (stone ground, eco, great flavour in ferment); 30% Ølandshvede (coarse stone ground, old nordic strain, low yield low protein exceptional flavour) - a good wheat replacement works; 30% Manitoba wheat (eco,and 12-14% protein) or tipo 001; 100ml Water (cold tap or cold boiled kettle). 0.8-1 dl

Frederiksberg C, Danimarca

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Stampa

Jeannette Nielsen

Età

8Anni

Colore

Paese di origine Danimarca

Taste
& Flavour

nel mondo

3005 lieviti madre
112 paesi
2502 città

Miscela

52%

47%

Liquido Farina Altro

The Creature (Mark II)

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dal 2016

I have baked with sourdough for years. This is my best sourdough to date. Flavour and leavening and ease of maintenance. This is the one to keep going ffor me.

Caratteristiche

The Creature (Mark II) is actually only the same as the old one by name. This one is much better as a sourdough, in terms of taste, easy maintenance and does not spoil and the build up of waste 8alcohol) is minimal over a 24 hr period. So it suits my lfestyle that it is not a demanding creature but effective in flavour and leavening. I let The Creature version 1 die because it was less sucessful.

Viscosità

Sapore e aroma

Ricetta

Ingredienti di partenza

30% Rye flour (stone ground, eco, great flavour in ferment)
30% Ølandshvede (coarse stone ground, old nordic strain, low yield low protein exceptional flavour) - a good wheat replacement works
30% Manitoba wheat (eco,and 12-14% protein) or tipo 001
100ml Water (cold tap or cold boiled kettle). 0.8-1 dl

Ingredienti per il rinfresco

30% Rye flour (stone ground, eco, great flavour in ferment)
30% Ølandshvede (coarse stone ground, old nordic strain, low yield low protein exceptional flavour) - a good wheat replacement works
30% Manitoba wheat (eco,and 12-14% protein) or tipo 001
100ml Water (cold tap or cold boiled kettle). 0.8-1 dl

Easy feeding method 1) Weekly, pre-mix a small "bucket" of my sourdough flours. 2) Daily: Use simple volume feed method. Equal volume (1 dl) each of a) “old” sourdough b) pre-mixed flours from “bucket” & c) tap or boiled water. This method cuts feeding to 1-2 minutes a day. NB I try to use “discarded” sourdough to flavor baking, so nothing is lost. I use quality, ecological flours

30% Rye flour (stone ground, eco, great flavour in ferment) 30% Ølandshvede (coarse stone ground, old nordic strain, low yield low protein exceptional flavour) - a good wheat replacement works 30% Manitoba wheat (eco,and 12-14% protein) or tipo 001 100ml Water (cold tap or cold boiled kettle). 0.8-1 dl

Metodo di lavorazione

I used the mix described under feeding process and started up this sour.dgh. using equal volume (1 dl) each of a) pre-mixed flours from “bucket” & b) tap or boiled water. Discarded and fed daily for about 14 days but started using it after about 10 days. As this is a good sourdough I have frozen dried flakes of it - dried on baking tray & bakng paper, overnight. So I can reconstitute it.