Age
5Years
Color
Country of origin Canada
Taste
& Flavour
Mixture
50%
50%
Liquid
Flour
Other
Peaches
Since 2019
In culinary school I did an internship at a restaurant with a wood fired oven and we baked fresh bread every morning. I have always loved food but this is when I fell in love with sourdough. Since then it is my happy place - anything sourdough!
Characteristics
My sourdough is light and a little sweet and a little acidic. It has a strong aroma of tart apples, opening the jar immediately brings me to a crisp fall day roaming through rows of apple trees. It is a little bit milky/cheesy but more of a fresh cheese.
Taste & flavour
Recipe
Starting ingredients
- 100g Water
- 35g Rye
- 25g Whole wheat
- 40g Red spring wheat
Feeding ingredients
1
I keep my sourdough in the fridge when I am not baking, I will take it out of the fridge the night before and give it a big feed and then it is ready to go in the morning!
Working method
1
The water is UV filtered straight from the lake of my family home on Lake Fairbanks, and flours are from a local mill in Ontario where I grew up. I started adding a higher percentage of rye flour because of my Finnish heritage - I grew up with 100% rye sourdough and wanted to incorporate that into a more light and airy bread.
100g Water
35g Rye
25g Whole wheat
40g Red spring wheat
Result
Bread
My favourite is 40% whole grain sprouted spelt loaf, but I love experimenting with all kinds of mixtures!
