Bisbrooke Artisans recipe

Bisbrooke Artisans

Vallejo, United States

Age

Less then a year
Color

Country of origin United States

Taste
& Flavour

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Mixture

50%
50%
Liquid Flour Other
Bisbrooke Artisans

Since 2018

The original starter was made in 2015 near Wandsworth in southwest London and then moved to Rutland. This starter began life in Vallejo California with local grocery bought wholewheat and white flour with low protein content. It's now back in Rutland mixing with the flora, fauna and water of the local area

Characteristics

I bake almost every day so I don't discard any and just add to it a few times a day. It is always ready to leaven dough within about an hour and a half after feeding.

Taste & flavour

Recipe

Starting ingredients

  • 200g H20
  • 100g Stoneground wholemeal
  • 100g Stoneground white

Feeding ingredients

1
I bake almost every morning so I don't discard any but rather add 200 grams of de-chlorinated Rutland tap H20 and 200 grams of my 50/50 organic wholemeal/organic untreated white flour mixture. The air temperature is usually 20-22c. The water temperature is typically 21c or slightly cooler so as not to ferment too quickly

Working method

1
I use Rutland tap water left out over night to remove the chlorine.
200g H20
2
I use a 50/50 mix of organic stoneground wholemeal and organic stoneground white from Whissendine Mill in Rutland mixed at 100% hydration.
100g Stoneground wholemeal 100g Stoneground white
3
The flour and water are mixed at around 20-22 celsius and is ready to leaven bread in about an hour to an hour-and-a-half.

Result

Sourdough Village Loaf

450g stoneground wholemeal, 50g stoneground white, 330g de-chlorinated Rutland water. I use 100g of the starter

Preserve your sourdough for the future

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