Age
11Years
Color
Country of origin Canada
Taste
& Flavour
Mixture
100%
Liquid
Flour
Other
Friend
Since 2013
Began making bread to deal with a death, working with dough is cathartic. After using yeast a few bakes, I decided to make a sourdough starter.
Characteristics
My go too bread is made with 55% bread flour, 20% whole wheat, 20% dark rye, 5% dark buckwheat, and 75% water. It is stretched and folded four times to develop the gluten with a 45-60 minutes rest between which all helps to create flavour. This dough rests for 60 minutes more, and then place in a banneton and then sits in a fridge for three days, creating even more flavour.
Taste & flavour
Recipe
Starting ingredients
- 240g Organic bread flour
- 100% Room tep water
Feeding ingredients
1
I bake weekly, and then I have water sitting out at least overnight. I'm adding the raw dough, after the 1st stretch & fold , about the same amount that I used back into a jar that is kept in the fridge.
Working method
1
The starter was begun using organic bread flour (BF) and filtered water using the Zerowater filtration system. After the first bake of just using BF, I began to add a combination of whole wheat, rye, and some buckwheat. I just use the one starter, and have used it to make other dough using different flours. If I recall, basically subtract 1-cup and then add 1/2-cup of bread flour for about a week.
240g Organic bread flour
100% Room tep water
Result
Some sourdough breads.
Comments
Making the starter was just bread flour and filtered room temp water, and then first bake was with bread flour. I just use one starter but will add it to any sourdough bread I make, pumpkin or my regular bread of bread flour, whole wheat, rye, and buckwheat or straight bread flour.