Deebo recipe

Deebo

Hilton Head Island, Estados Unidos
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Impressão

Idade

6anos
Cor

País de origem Estados Unidos

Taste
& Flavour

Ásia
Austrália
Antártica
África
Europa
América do Norte
América do Sul

no mundo

  • 3005 ЗАКВАСОК
  • 112 países
  • 2502 cidades

Mistura

31%
63%
5%
Líquido Farinha Outro
Deebo

Preserve sua Fermentação Natural para o futuro

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desde 2018

I enjoy a good challenge. I only started baking in December of 2018. Within about two weeks, I wanted to try sourdough. Am I really talented or was I lucky. I enjoy the process, the meditative quality, the fact that I can get lost in making amazing bread and forget about anything else that is happening in my life. Mostly, I like to make people happy. Nothing does that like making perfect bread.

Características

It is tough to say now as I've made only 4 loaves from Deebo, but there is a distinct quality about him already. He is tough, accidentally closed the oven door with the light on with Deebo inside. Temp got over 100F! Still kept trucking. Deebo produces a mild loaf with a nice, subtle sour note right at the end. I really enjoy the light rye aftertaste as well. Excited for his maturity!

Sabor

Receita

Ingredientes iniciais

  • 100g Whole grain dark rye flour
  • 150g Filtered water @ 75f
  • 40g Dark rye flour
  • 40g Bread
  • 40g Filtered water @ 80f
  • 25g Starter transfer
  • 25g Transfer
  • 50g Whole wheat
  • 50g Bread
  • 50g Bread and rye
  • 50g Filtered water @ 80f
  • 75% Dark rye flour
  • 25% Bread flour
  • 15g Transfer
  • % Filtered water @ 80f.

Ingredientes para alimentar

  • 15g Deebo
  • 23g Dark rye
  • 7g Bread
  • 30g Filtered water
  • 15g Deebo
  • 23g Dark rye
  • 7g Bread
  • 30g Filtered water @ 80f
  • 20g Deebo
  • 75g Dark rye
  • 25g Bread
  • 100g Filtered water @ 80f
1
First feed: 9am Ratio: 1:2:2 Starter transfer: 15 g Feed: 23g Dark Rye Flour / 7g unbleached Bread Flour Water: 30g @ 80F. Enviornment: Oven w/ light and door cracked = 78F.
15g Deebo 23g Dark rye 7g Bread 30g Filtered water
2
Second feed: 4pm Ratio: 1:2:2 Starter transfer: 15g Feed: 23g Dark Rye Flour / 7g unbleached Bread Flour Water: 30g @ 80F Environment: Oven w/ light on and door cracked = 78F
15g Deebo 23g Dark rye 7g Bread 30g Filtered water @ 80f
3
Night feed: 11pm Ratio: 1:5:5 Starter transfer: 20g Feed: 75g Dark Rye / 25g Bread Water: 100g @ 80F Enviornment: Kitchen counter @ 70F
20g Deebo 75g Dark rye 25g Bread 100g Filtered water @ 80f

Método de trabalho

1
I began with a lot of research and explored a number of starter recipe's. I decided on a whole-grain based starter to increase fermentation. Plus I wanted to make bread!
100g Whole grain dark rye flour 150g Filtered water @ 75f
2
Once some activity was established and a constant rise and fall where observed and noted, I reduced the amount of starter transfer from 50g to 20g.I also introduced more white flour in the form of unbleached bread flour. I began with a 1:2:2 ratio and fed twice a day.
40g Dark rye flour 40g Bread 40g Filtered water @ 80f 25g Starter transfer
3
So I started to get impatient and experimental (bad idea when a beginner). I split into three different starter's with different flours and ratios. One was whole-wheat based, another bread flour based and a third as is. Long story short, it didn't work.
25g Transfer 50g Whole wheat 50g Bread 50g Bread and rye 50g Filtered water @ 80f
4
So my experiment killed all three starters. I began with all kinds of crazy ratios and temps. Bad. Luckily I had saved a good batch in the fridge and began anew with a new focus, fermentation and strength. I used predominately more rye flour than bread flour, transferred less starter (to keep acidity down) and upped feeding to 3x a day. BAM! Magic happened and my permanent starter was born.
75% Dark rye flour 25% Bread flour 15g Transfer % Filtered water @ 80f.

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library