Mixture

42%
42%
16%
Liquid Flour Other
Athos

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Since 2008

Wanted to bake better and healthier bread.

Characteristics

He is a tad picky about the flour he is fed with. Here in Canada I feed Anita's organic unbleached white flour which he loves. When traveling, it does happen that he is not too excited about a certain flour. It might be wishful thinking but I think the traveling/exposing him to a lot of different flours, mad him stronger. He is a reliable work horse!

Taste & flavour

Athos top shot
Athos jar shot
Athos front shot
Athos rising shot

Recipe

Starting ingredients

  • 50g Flour, organic white
  • 50g Water, evian
  • 20g Starter

Feeding ingredients

  • 42% Water, evian
  • 16% Starter
  • 42% Flour, organic, white, unbleached
1
For production: I dissolve 40% sourdough start in 100% water (Evian), then add 100% organic white unbleached wheat flour(bakers p, If in Canada it is Anita's flour, if traveling any given local organic white unbleached flour. At this ratio Athos is at his best after 6-8 hours at room temperature. If I'm not baking that day the ratio is 100% flour, 100% water and only 20% starter, fed every 12 hrs.
42% Water, evian 16% Starter 42% Flour, organic, white, unbleached

Working method

1
For production: I dissolve 40% sourdough start in 100% water (Evian), then add 100% organic white unbleached wheat flour (bakers percent), If in Canada it is Anita's flour. Athos is at his best after 6-8 hours at room temperature.
50g Flour, organic white 50g Water, evian 20g Starter

Result

Brioche

Old style, buttery Brioche.
Athos Brioche first overview
Athos Brioche second overview

Pumpkin Spice Bread

A perfect fall loaf, made with apple cider instead of water. With walnuts and pumpkin puree.
Athos Pumpkin Spice Bread first overview

Rugbrød

My version of the famous Danish rye bread.
Athos Rugbrød first overview

Pizza

Sourdough Pizza is simply the best!
Athos Pizza first overview
Athos Pizza second overview

Miche

French Farmers Bread
Athos Miche first overview
Athos Miche second overview
Athos Miche first slice

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Comments

Athos loves to travel. It is fascinating to see how fast he adapts to the different local flours we have experimented with yet.