Rabban the Beast recipe

Rabban the Beast

Stamford, United States

Age

6Years
Color

Country of origin United States

Taste
& Flavour

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Mixture

Unknown
Liquid Flour Other
Rabban the Beast

Since 2013

A friend share a part of his sourdough with me and I have been baking with it on a nearly weekly basis.

Characteristics

Once the starter has fermented sufficiently, there are small yeast bubbles with a slight tang aroma.

Taste & flavour

Recipe

Starting ingredients

Feeding ingredients

  • .5Cup Flour, all purpose
  • .5Cup Whole Rye Flour
  • 4oz Water, lukewarm
1
I remove half to 2/3 of the unfed starter and then add flour, rye flour, and lukewarm water. Mix, and then leave it on the kitchen counter for at least 5-6 hours.
.5Cup Flour, all purpose .5Cup Whole Rye Flour 4oz Water, lukewarm

Working method

1
My sourdough starter was given to me from a fellow baker who purchased the sourdough starter from kingarthurflour.com. This starter was from the late 1700's in the United States.

Result

Bagels

Mini everything sourdough bagels
Rabban the Beast Bagels first overview

Pain de campagne

with spelt and wheatberries
Rabban the Beast Pain de campagne first overview

English Muffins

sourdough multigrain
Rabban the Beast English Muffins first overview

baguettes and epi

Rabban the Beast baguettes and epi first overview

Pain au bacon

with spelt and rye
Rabban the Beast Pain au bacon first overview

spelt ciabatta

Rabban the Beast spelt ciabatta first overview

Preserve your sourdough for the future

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