Mistura

50%
50%
Líquido Farinha Outro
Aylishka

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

desde 2016

I've always loved baking bread, and sourdough seemed like the next step. Kneading bread and tending sourdough is a way to slow down and appreciate the passage of time. It's the closest thing to what I felt printing black and white photographs in the darkroom.

Características

Aylicha has a fruity and gently nutty and sour flavor.

Sabor

Aylishka top shot
Aylishka jar shot
Aylishka front shot
Aylishka rising shot

Receita

Ingredientes iniciais

  • 50g White flour
  • 50g Wheat flour
  • 100g Filtered water

Ingredientes para alimentar

  • 25% White bread flour
  • 20% Whole wheat flour
  • 5% Rye flour
  • 50% Filtered water
1
I feed it 50% white flour (usually bread flour), and 50% whole wheat (a variety of wheat flours including einkorn, yecora rojo, and/or red fife as well as hard red spring wheat). When I can, I add some rye to the mix. I add equal portions wheat and filtered water (by weight) - typical feeding is 50g flour, 50g water... give or take. I eyeball it!
25% White bread flour 20% Whole wheat flour 5% Rye flour 50% Filtered water

Método de trabalho

1
I started with 100g flour (50% white, 50% hard red wheat), and 100g filtered water. Mixed, waited 24 hours, discarded, and fed again. Repeated this for 8-10 days.
50g White flour 50g Wheat flour 100g Filtered water

Result

Sourdough boule

210g starter, 300g yecora rojo wheat, 700g bread flour, 780g water, 21g salt
Aylishka Sourdough boule second overview

Sourdough pizza

205g starter, 100g yecora rojo wheat, 100g einkorn wheat, 800g bread flour, 780g water, 20g salt, toppings. Bake 550'F.
Aylishka Sourdough pizza second overview
Aylishka Sourdough pizza first slice

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library