年龄
10年
颜色
原产国 United States
Taste
& Flavour
混合物
44%
44%
12%
流体
粉
其他
Barb
自2014以来
After reading Michael Pollan's "Cooked" I decided I wanted to make slow fermented, (largely) whole grain, sourdough bread.
特性
The starter keeps well in the refrigerator and adds a nice touch of rye to wheat breads (of course it also serves well in rye breads).
味道
配方
起始配料
- 12% Starter
- 44% Water
- 44% Rye flour
喂养配料
1
As above, add equal parts water and rye flour to starter, let ferment for a few hours, then refrigerate.
制作方法
1
Add filtered water and rye flour to starter.
12% Starter
44% Water
44% Rye flour
2
Let ferment for at least 4 hours or overnight.
3
Refrigerate.
4
Refresh when quantity gets low or starter starts seeming too old.
Result
French Country Multigrain
Formula published in Marc Levy, "French Country Bread", Bread Lines, Vol. 23, Issue 4, Winter 2015, p. 25.
Kamut Sourdough
Original formula from Josey Baker, Josey Baker Bread. 100% freshly milled Kamut at 80% hydration.
GOST Borodinsky
From Stanley Ginsberg, The Rye Baker.
评论
Now I'm making exclusively fresh milled, 100% whole grain breads alternating between wheat and rye.