Età
1anno
Colore
Paese di origine Stati Uniti d'America
Taste
& Flavour
Miscela
50%
50%
Liquido
Farina
Altro
Sophie
dal 2023
I am an avid home baker and I wanted to add sourdough to the many bread recipes I have gathered and used over the years.
Caratteristiche
It is a very hearty starter. The starter triples in size in 5 or 6 hours after feeding. When using is bread, I use a small amount of starter (20g of starter to 500g of flour) when it is at is peak. I use a 12 hour bulk ferment process, and the let the dough continue to mature for 8 to 12 hours in the refrigerator after shaping the loaf. The result is a mildly tangy loaf with an open crumb.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 4% Whole wheat flour
- 46% All purpose flour
- 50% Water
Ingredienti per il rinfresco
- 60g Starter
- 60g Water
- 5g Wholemeal Wheat Flour
- 55g All purpose flour
1
Discard all but 60g of starter and feed with 60g of filtered water, 5g of whole wheat flour and 55g of all purpose flour
60g Starter
60g Water
5g Wholemeal Wheat Flour
55g All purpose flour
Metodo di lavorazione
1
100% hydration with a mix of whole wheat flour and all purpose flour.
4% Whole wheat flour
46% All purpose flour
50% Water
Result
Bread
Crusty loaf with an open crumb
