Idade
10anos
Cor
País de origem Estados Unidos
Taste
& Flavour
Mistura
44%
44%
12%
Líquido
Farinha
Outro
Barb
desde 2014
After reading Michael Pollan's "Cooked" I decided I wanted to make slow fermented, (largely) whole grain, sourdough bread.
Características
The starter keeps well in the refrigerator and adds a nice touch of rye to wheat breads (of course it also serves well in rye breads).
Sabor
Receita
Ingredientes iniciais
- 12% Starter
- 44% Water
- 44% Rye flour
Ingredientes para alimentar
1
As above, add equal parts water and rye flour to starter, let ferment for a few hours, then refrigerate.
Método de trabalho
1
Add filtered water and rye flour to starter.
12% Starter
44% Water
44% Rye flour
2
Let ferment for at least 4 hours or overnight.
3
Refrigerate.
4
Refresh when quantity gets low or starter starts seeming too old.
Result
French Country Multigrain
Formula published in Marc Levy, "French Country Bread", Bread Lines, Vol. 23, Issue 4, Winter 2015, p. 25.
Kamut Sourdough
Original formula from Josey Baker, Josey Baker Bread. 100% freshly milled Kamut at 80% hydration.
GOST Borodinsky
From Stanley Ginsberg, The Rye Baker.
Comentários
Now I'm making exclusively fresh milled, 100% whole grain breads alternating between wheat and rye.