Bowie recipe

Bowie

Coarsegold, United States

Age

4Years
Color

Country of origin United States

Taste
& Flavour

Asia
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Sourdough
in the world

  • 1514 sourdoughs
  • 82 countries
  • 1188 cities

Mixture

100%
Liquid Flour Other
Bowie

Since 2015

My dad was always the baker in the family and when he passed away unexpectedly in 2015 I decided to take up sourdough baking as a way to honor his memory and stay connect to him.

Characteristics

Active, healthy, happy living in the fridge between bakes.

Taste & flavour

Bowie top shot
Bowie jar shot
Bowie front shot
Bowie rising shot

Recipe

Starting ingredients

  • 100% Flour

Feeding ingredients

  • 50% Water
  • 50% Ka flour
  • 50% Water
  • 37.5% Ka flour
  • 12.5% Rye flour
1
Remove from fridge, stir in or pour off hooch depending on amount. Divide starter roughly in 2.
2
Feed "mother" with one cup KA bread flour and equal water by weight. Leave at room temp for 2-4 hours until active and then return to fridge.
50% Water 50% Ka flour
3
Feed other half with 3/4 cup KA bread flour and 1/4 cup rye flour with equal water by weight. Leave at room temp 3-5 hours until at least doubled and is very active. Use this for weekend bake.
50% Water 37.5% Ka flour 12.5% Rye flour

Working method

1
This is a basic white flour sourdough starter. Originally purchased from King Arthur and fed weekly with KA bread flour and water.
100% Flour

Result

Teresa's Mill Grain loaves

KA BF, 10% rye, 72% hydration, 160 grams seeds. 2 hr auto, 3 hr RT with 4 SF, overnight cold ferment.
Bowie Teresa's Mill Grain loaves first overview
Bowie Teresa's Mill Grain loaves second overview
Bowie Teresa's Mill Grain loaves first slice
Bowie Teresa's Mill Grain loaves second slice

Preserve your sourdough for the future

Create your own