Age

5Years
Color

Country of origin Canada

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& Flavour

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Mixture

Unknown
Liquid Flour Other
Breddy

Since 2013

I grew up in Paris, with readily available bread. After moving to BC, Canada, I found few bakeries and even fewer good ones. And I found bread expensive ($3.50 / baguette). So I got curious and interested in levain. And one thing led to another, making bread for friends, then selling a few loaves, to being a micro-baker making 40 loaves/week now.

Characteristics

I've been trying to bring it back into balance and make it more vigorous. I used to keep it in the fridge between bakes. Now I feed it once per day when not baking. It is a moderately active starter with a mild flavour in its early stages. After peaking, it quickly liquefies, especially in the summer months when temperatures and humidity levels are high. It tends to create regular air pockets.

Taste & flavour

Breddy jar shot
Breddy front shot
Breddy rising shot

Recipe

Starting ingredients

Feeding ingredients

1
Add : 60% all purpose 30% whole wheat 10% whole rye 90-100% hydration

Working method

1

Result

Mostly breads, but also enriched doughs (brioche, panettone for Christmas, colomba for Easter...), pizza, pancakes.
Breddy  first overview
Breddy  second overview
Breddy  first slice
Breddy  second slice

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