Aylishka recipe

Aylishka

Valparaiso, Amerika Birleşik Devletleri
Mükemmel Ekşi Maya

Yaşı

8Yıllık
Rengi

Kaynak ülke Amerika Birleşik Devletleri

Lezzet
ve Tat

Karışım

50%
50%
Sıvı Un Diğer
Aylishka

Ekşi mayanızı yarınlar için saklayın.

Ekşi mayanızı ekleyin Kütüphaneyi keşfedin

2016 'dan beri

I've always loved baking bread, and sourdough seemed like the next step. Kneading bread and tending sourdough is a way to slow down and appreciate the passage of time. It's the closest thing to what I felt printing black and white photographs in the darkroom.

Özellikleri

Aylicha has a fruity and gently nutty and sour flavor.

Lezzet ve Tat

Aylishka top shot
Aylishka jar shot
Aylishka front shot
Aylishka rising shot

Tarif

Başlangıç malzemeleri

  • 50g White flour
  • 50g Wheat flour
  • 100g Filtered water

Besleme malzemeleri

  • 25% White bread flour
  • 20% Whole wheat flour
  • 5% Rye flour
  • 50% Filtered water
1
I feed it 50% white flour (usually bread flour), and 50% whole wheat (a variety of wheat flours including einkorn, yecora rojo, and/or red fife as well as hard red spring wheat). When I can, I add some rye to the mix. I add equal portions wheat and filtered water (by weight) - typical feeding is 50g flour, 50g water... give or take. I eyeball it!
25% White bread flour 20% Whole wheat flour 5% Rye flour 50% Filtered water

Çalışma yöntemi

1
I started with 100g flour (50% white, 50% hard red wheat), and 100g filtered water. Mixed, waited 24 hours, discarded, and fed again. Repeated this for 8-10 days.
50g White flour 50g Wheat flour 100g Filtered water

Result

Sourdough boule

210g starter, 300g yecora rojo wheat, 700g bread flour, 780g water, 21g salt
Aylishka Sourdough boule second overview

Sourdough pizza

205g starter, 100g yecora rojo wheat, 100g einkorn wheat, 800g bread flour, 780g water, 20g salt, toppings. Bake 550'F.
Aylishka Sourdough pizza second overview
Aylishka Sourdough pizza first slice

Ekşi mayanızı yarınlar için saklayın.

Ekşi mayanızı ekleyin Kütüphaneyi keşfedin