Love for eating good bread. Having had success with no-knead bread I was interested in trying wild fermented bread. As a scientist it is a big free experiment.

특징

It is fairly mellow in sourness. It is very sturdy and versatile, since I can use different flours to make varying starters. It is easy to keep alive, and thus has been shared with many friends, something of which I'm proud. It is active and creates a good airy crumb.

점도

맛과 풍미

레시피

시작하는 원료

50g Rye flour
25g Spelt flour
120g Water
45g Rye grains
g Spelt grain
100g Rye flour
100g Mother
100g Water
100% Wholemeal Wheat Flour
100% Mother
100% Water
100% Wholemeal Wheat Flour
100% Mother
100% Water
100% Wholemeal Wheat Flour
33% Mother
67% Water

먹이재료

75g Wholemeal Wheat Flour
25g Mother
50g Water
100g Flour (can be a mix)
50g Mother
100g Water

Take mother out of fridge, discard (or use to make a starter for baking) all but the amount needed. Leave out for an hour and return to fridge. The mother is more like a backup and never used straight. The mother is fairly dry but keeps well.

75g Wholemeal Wheat Flour 25g Mother 50g Water

To make a starter for baking one loaf, I leave this out at room temperature for 10-14 hours.

100g Flour (can be a mix) 50g Mother 100g Water

작업방식

Based on the book bien cuit, it took months before I used it and a varying feeding schedule. I used crushed organic spelt and rye grain to get some bacteria and yeast into it. No fruit or anything like it, just spelt and rye flour at the start and water. Let stand for 2 days.

50g Rye flour 25g Spelt flour 120g Water 45g Rye grains g Spelt grain

Feed culture and let stand for 24h, repeat every day for 3 days. Water is 15 degree celcius

100g Rye flour 100g Mother 100g Water

Switch flour to wholemeat wheat flour (stonneground. Feed every 24 h for 3 days.

100% Wholemeal Wheat Flour 100% Mother 100% Water

Feed mother every 12 hours for 10 days, discarding all but the needed mother.

100% Wholemeal Wheat Flour 100% Mother 100% Water

Reduce hydration. This is how the mother is kept and can be fed every 3 to 7 days. Use the mother to make a 100% hydration starter 10 hours before baking and keep mother in fridge.

100% Wholemeal Wheat Flour 33% Mother 67% Water

Result

Bread

I mainly make bread. I hardly have left over culture so don't make pancakes or the like. I use different flours.

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의견

Tilo Fobes

I love my culture, and especially enjoy sharing it around and teaching people to make bread. Inspiring people to make their own bread is my favourite.