Yaşı
4Yıllık
Rengi
Kaynak ülke İsviçre
Lezzet
ve Tat
Karışım
48%
52%
Sıvı
Un
Diğer
Breadward Norton
2020 'dan beri
I have been an avid and ambitious home cook for years but baking wasn't in my repertoire. One weekend on a whim I read an article about sourdough starter and decided to give it a try, and haven't looked back.
Özellikleri
Breadward Norton has developed a nice strong tang, but he is also highly adaptable. Around once a week I replace the whole wheat in his feeding with rye flour and that produces a very high level of activity as well as fruity aroma. Normally he smells subtly like a good artisinal ale, occasionally he lets me know he is super hungry by giving off an acetone odor.
Lezzet ve Tat
Tarif
Başlangıç malzemeleri
- 120g Whole wheat flour
- 120g Water
- 120g Unbleached ap flour
- 120g Water
- 30g Whole wheat flour
- 40g Unbleached ap flour
- 60g Water
- 45g Water
- 25g Whole wheat flour
- 30g Unbleached ap flour
Besleme malzemeleri
- 30g Starter
- 45g Water
- 20g Whole wheat flour
- 30g Unbleached ap flour
1
Discard all but 30g starter
30g Starter
2
Stir 45g lukewarm water into the starter until starter dissolves.
45g Water
3
Add 20g organic whole wheat flour and 30g regular unbleached flour and stir until incorporated.
20g Whole wheat flour
30g Unbleached ap flour
4
Cover loosely.
Çalışma yöntemi
1
Mix 120g whole wheat flour and 120g water together in a jar and let rest at room temperature for 48 hours.
120g Whole wheat flour
120g Water
2
Discard half the starter, and add 120g unbleached AP flour and 120g water, stirring to combine, and let rest at room temperature for 24 hours.
120g Unbleached ap flour
120g Water
3
At this point there are some bubbles and activity and it smells a little funky. Begin a twice-daily feeding routine for the next 3-5 days: discard all but 60g starter and add 30g whole wheat flour, 40g AP flour, and 60g lukewarm water, stirring to combine. Do this first thing in the morning then again around 12 hours later.
30g Whole wheat flour
40g Unbleached ap flour
60g Water
4
After around 3-5 days you should notice a pleasant sour smell and lots of bubbling activity. Once your starter is noticeably active, you can begin the regular feeding schedule: once daily, discard all but 30g starter. Stir in 45g lukewarm water until dispersed, then add 25g whole wheat and 30g unbleached AP flour, stirring to combine, then leaving in a warm room temperature location for 24 hours.
45g Water
25g Whole wheat flour
30g Unbleached ap flour
5
The day before you want to bake, do a feeding in the morning that yields enough volume for your recipe, following the 90% hydration and approximately 1:1.5:2 ratio of starter:water:flour. Your starter will be ready to use in the recipe by the evening.