I created my starter with yeast water using cranberries. After I used it the first time I kept it in a mason jar and started feeding it a mix of rye and bread flour and a few months ago started to feed it strictly fresh milled flour.

Özellikleri

When I started to use freshly milled flour (sifted with a 50 mesh) I noticed a change in flavor profile, smell and viscosity. It takes about 2 hrs longer to hit its peak but the extra time is worth every second. It has a very reach earthy and umami flavor profile that it did not have before. Once I incorporate it into my dough it's very active and yields fantastic loaves.

Kıvamı

Lezzet ve Tat

Tarif

Başlangıç malzemeleri

100% Water
40% Fresh milled rye
60% Fresh milled hard red wheat

Besleme malzemeleri

60% Fresh milled red hard wheat
40% Fresh milled rye
100% Water

If bringing it out of the fridge, feed it 4 times in the following order. starter:water:flour 1st feed: 1:5:5 2nd feed:: 1:2:2 3rd feed: 1:7:7 Levain: 1:2:2 If baking on a regular basis Levain: 1:2:2

60% Fresh milled red hard wheat 40% Fresh milled rye 100% Water

Çalışma yöntemi

I mill flour every week and store it in the fridge and feed my starter 4 a week if I keep it outside and once a week if I put it in the fridge. Originally I made this starter using Yeast water made from cranberries. The first feed was a mix of fresh milled flour and bakers flour and after a few weeks, I started using only fresh milled flour as it has a sweeter smell and a more umami taste..

100% Water 40% Fresh milled rye 60% Fresh milled hard red wheat

Result

Country Loaf

65% Bread Flour 20% Fresh Milled Rye 15% Fresh Milled Winter Wheat 2% Salt 85% Hydration

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