Idade
5anos
Cor
País de origem Estados Unidos
Taste
& Flavour
Mistura
Unknown
Líquido
Farinha
Outro
Alexandria
desde 2019
I love that something complex can be created with only three raw ingredients.
Características
My starter is fed using a T85 red wheat flour from Cairnspring Mills, and rye flour from Fairhaven Mill. I use 80% wheat and 20% rye. It has a nice milky sweet smell right after feeding, and a pungent cheesy smell when ripe.
Sabor
Receita
Ingredientes iniciais
Ingredientes para alimentar
- 100% Water
- 80% Wheat flour
- 20% Rye flour
- 40% Starter
1
Add 100 grams water to a clean jar
100% Water
2
Add 80 g T85 flour from Cairnspring Mills. My preference is Expresso, but I've also used Sequioa and Edison.
80% Wheat flour
3
Add 20 g rye. I usually use the rye from Fairhaven Mill, but I occasionally use the rye from Bob's Red Mill.
20% Rye flour
4
Add 30-50 g starter depending on the ambient temperature.
40% Starter
5
Mix vigorously. Summers in the pacific northwest are mild. If the temperature is above 25 degrees Celsius, I leave the starter in a cabinet in the fridge. Otherwise, I leave the starter in the over with the oven light on during the day. At night I let the starter rest at whatever the ambient temperature in the kitchen is. This ranges from about 17 to 22 degrees Celsius throughout the year.
Método de trabalho
1
Result
Chuckanut Sourdough
This is my rustic sourdough that is inspired by Chad Robertson's famous Tartine bread.
Cascade Pan Bread
This is the best bread I make. I use flour from Bluebird Grain Farms.