Esplanaderye recipe

Esplanaderye

�Ladysmith, Canada
Show on map
Print

Age

6Years
Color

Country of origin Canada

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 3005 sourdoughs
  • 112 countries
  • 2502 cities

Mixture

86%
14%
Liquid Flour Other
Esplanaderye

Preserve your sourdough for the future

Create your own Explore sourdough library

Since 2018

Do you have 4 or 5 hours? After a career in commercial baking, mainly with wholegrains, starting in the 1970's we developed a market for sourdough. It was not until I began teaching that I dove deeply into sourdough culture.

Characteristics

Essplanaderye is a work horse, reliable loyal and efficient. Born from the Champagne grapes growing in front of our friends' house it delivers a vigorous, hearty, slightlly tangy with more lactic notes and roasted malt in the breads it produces. The grandmother starter has been used to replace all the starters in our bakery and is the basis of the West Coast Wheat and The Mrs. White .

Taste & flavour

Esplanaderye top shot
Esplanaderye jar shot

Recipe

Starting ingredients

  • 100% Water
  • 50% Grapes
  • 50% Fermented grape water
  • 50% Organic fresh ground rye
  • 50% First build
  • 25% Organic fresh ground rye
  • 25% Water

Feeding ingredients

  • 50% Grandmother
  • 25% Water
  • 25% Fresh ground rye flour
  • 20% Refreshed starter
  • 40% Water
  • 40% Fresh ground rye or wheat
1
I use a seed mat and the temp is around 23 C. Our feeding schedule depends on how long between bakes. Usually make an interim levain 50% 25% 25%
50% Grandmother 25% Water 25% Fresh ground rye flour
2
Build the production levain at 20% 40% 40% At this stage we sometimes use fresh ground whole wheat depending on what bread we are making
20% Refreshed starter 40% Water 40% Fresh ground rye or wheat

Working method

1
We used Champagne grapes from a vine in front our friends' house. on Esplanade Street in Chemainus, British Columbia Canada. We soaked them in water and waited 10 days to ferment. We then strained the grapes and added an equal amount of freshly ground Nunweiler's Rye to the fermented liquid.. It took off immediately and after basic care has become the 'grandmother of all our levains.
100% Water 50% Grapes
2
First Build 24 hours
50% Fermented grape water 50% Organic fresh ground rye
3
Final build. The first build was so vigorous we just added equal amounts of Rye Flour and Water and let it go for another 24 hours
50% First build 25% Organic fresh ground rye 25% Water

Preserve your sourdough for the future

Create your own Explore sourdough library