Khufu recipe

Khufu

Norwich, United States
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Age

28Years
Color

Country of origin United States

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& Flavour

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Mixture

70%
20%
10%
Liquid Flour Other
Khufu

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Since 1996

My grandmother.

Characteristics

Rises at 20C in about 12 hours after removing from refrigerator. I can delay it's use after feeding by sitting it out for 1 hour before putting in the refrigerator which allows me to delay its use for 2-3 days... or 1.5 hours rest before putting in the refrigerator if not using for 3-5 days.

Taste & flavour

Khufu jar shot
Khufu front shot

Recipe

Starting ingredients

  • 10g 50% hydration starter
  • 30g Water
  • 40g Bread flour
  • 20g Whole Rye Flour

Feeding ingredients

1
See above.

Working method

1
Refresh my 50% hydration starter to 100g total: > 10g of my starter (discard remainder), + 30g of filtered room temperature water, + 20g whole Rye flour, + 40g of Bread flour.
10g 50% hydration starter 30g Water 40g Bread flour 20g Whole Rye Flour
2
Mix water and starter until incorporated. Add and mix in the Rye flour. Add and mix in the Bread flour.
3
Transfer to clean jar and cover with lid. Rest at 68F (20C) for 30 minutes. Move to refrigerator to use the next day.

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