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Johnny

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С 2020

Sourdough baking combines science, craft and culture.

Характеристики

Good leavening activity. Relatively mild with some fruity notes. Acidity is dominated by acetic acid influence.

Вкус и аромат

Johnny rising shot

Рецептура

Ингредиенты для стартера

  • 100% Wheat flour type 550
  • 70% Filtered water

Ингредиенты для обновления

  • 40% Strong white flour
  • 30% Wheat flour type 550
  • 30% Wholewheat flour
  • 100% Water
1
After storage in the fridge for 1-2 weeks the starter is first split at a low ratio (1:2:2) and incubated for 12 h at RT.
40% Strong white flour 30% Wheat flour type 550 30% Wholewheat flour 100% Water
2
To enhance leavening activity the starter is then split at higher ratios (e.g. 1:4:4 or 1:5:5) depending on temperature approximately every 12 h until it reaches it rises to its peak within 8 h post-split. This usually takes 2-3 days. Same ingredients.
3
After 3-5 days splitting twice a day as described in step 2, the starter is either expanded to create a leaven for bread dough or transferred to the fridge approximately 2-3 h after the last split.

Метод работы

1
The starter was initiated with wheat flour (Type 550) and 70% hydration for 2-3 weeks.
100% Wheat flour type 550 70% Filtered water

Result

Bread

80% strong white flour + 20% wholemeal flour (e.g. Rye, Spelt or Einkorn)
Johnny Bread first overview
Johnny Bread second overview
Johnny Bread first slice
Johnny Bread second slice

Sourdough Brownie

Brownie made with post-peak fermented starter or discard starter for extra complex flavour
Johnny Sourdough Brownie first overview

Pizza

Neapolitan style pizza from home oven
Johnny Pizza first overview
Johnny Pizza second overview
Johnny Pizza first slice

Focaccia

Sourdough focaccia with rosemary, sea salt flakes and tomatoes
Johnny Focaccia first overview

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