As someone in the restaurant industry by profession, it's only logical that I would bake my own bread. And let's face it, sourdough is much more satisfying that commercial yeast risen breads. Add to that a lack of good local bread available for purchase, and that it makes a great gift for friends...I started my bread journey.

Характеристики

I tend to prefer a strongly sour bread, so I keep my starter a bit firm. The rye/ww helps increase activity and adds additional flavor.

Viscocity

Вкус и аромат

Рецептура

Ингредиенты для стартера

50% All purpose
50% Dark rye
100% Water
90% All purpose
5% Whole wheat
5% Dark rye
100% Water
20% Levain

Ингредиенты для обновления

90% All purpose
5% Dark rye
5% Whole wheat
100% Water
20% Levain
100% Flour
100% Water
100% Flour
85% Water

Stir. Discard. Feed. Depending on use, levain quantity and flours may vary. Also occationally starter is split to make a stiffer levain, again, depending on intended use.

90% All purpose 5% Dark rye 5% Whole wheat 100% Water 20% Levain

Before baking, feeding is increased to every 8 hours and flour blend and hydration may also be altered based on intended use and desired final product taste. The increased feeding also insures a stronger, more active leavening ability and a younger tasting levain.

100% Flour 100% Water

For longer storage, feeding occurs weekly and it's stored refrigerated. A lower hydration used.

100% Flour 85% Water

Метод работы

Mix and let sit 3-5 days depending on ambient weather. I've found that the addition of rye helps (even more so than whole wheat) especially when you don't have access freshly milled, quality flours.

50% All purpose 50% Dark rye 100% Water

Feed every 12 hours till consistent rise established.

90% All purpose 5% Whole wheat 5% Dark rye 100% Water 20% Levain