Franklin Deladough Riseavelt  recipe

Franklin Deladough Riseavelt

Arlington, United States

Age

1Year
Color

Country of origin United States

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 1406 sourdoughs
  • 82 countries
  • 1187 cities

Mixture

33%
34%
33%
Liquid Flour Other
Franklin Deladough Riseavelt

Since 2017

Love eating it, wanted a baking challenge

Characteristics

Bubbly and nice, and will rise to the occasion after a week in the fridge

Taste & flavour

Recipe

Starting ingredients

  • 5oz Water
  • 5.1oz Flour
  • 5oz Starter

Feeding ingredients

1
Measure starter (all ingredients weighted), add equivalent weight of warm water and stir to dissolve lumps. Add flour and fold vigorously until fully combined and consistent texture. Transfer from bowl to clean and preferably warm canister and mark level with rubber band. Let rise until double in volume and then use or put in refrigerator.

Working method

1
My starter (home grown) is made with King Arthur all-purpose, whole wheat and bread flour and warm tap water, and it was started in March 2016. Fed, then allowed to rise to double in bulk, then used or put in the refrigerator
5oz Water 5.1oz Flour 5oz Starter

Result

Sourdough Bread

Franklin Deladough Riseavelt  Sourdough Bread first overview

Flaky Sourdough Biscuits

Delicious buttery sourdough biscuits from King Arthur Flour’s recipe plus some additional puff pastry folding techniques

Sourdough English Muffins

Sourdough doughnuts with orange cardamom sugar

Sourdough bagels

Preserve your sourdough for the future

Create your own