Età
19Anni
Colore
Paese di origine Stati Uniti d'America
Taste
& Flavour
Miscela
50%
50%
Liquido
Farina
Altro
Ryan
dal 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
Caratteristiche
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.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 100g Starter
- 100g Water
- g Rye
Ingredienti per il rinfresco
- 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
Metodo di lavorazione
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.
Commenti
I am happy to share my sourdough!