High Altitude with Attitude, born September 28, 2019 recipe

High Altitude with Attitude, born September 28, 2019

Longmont, United States
地图上显示
打印

年龄

5年
颜色

原产国 United States

Taste
& Flavour

亚洲
澳大利亚
南极洲
非洲
欧洲
北美洲
南美洲

全世界的酸面团

  • 3005 酸面团
  • 112 国家
  • 2502 城市

混合物

50%
50%
流体 粉 其他
High Altitude with Attitude, born September 28, 2019

保存您的酸面团，以备将来使用。

Create your own Explore sourdough library

自2019以来

As a native Californian, I grew up knowing the love for San Francisco style sourdough bread and want to replicate its sour, chewy texture. Now that I live at high altitude, there are new challenges to learn in store.

特性

Still fermenting. First use was in oatmeal cookies and it made them deliciously sour!

味道

High Altitude with Attitude, born September 28, 2019 jar shot
High Altitude with Attitude, born September 28, 2019 front shot

配方

起始配料

  • 50g Rye
  • 50g White unbleached
  • 100g Water

喂养配料

  • 45g White unbleached
  • 45g Wheat
  • 90g Water
1
Rose nicely on day 2 Waited 48 hours to feed Day 3-7 began Removal of 2-3T starter, Add 45g wheat, 45g white unbl. bread flour. Smell is calming to a sweeter fermentation.
45g White unbleached 45g Wheat 90g Water

制作方法

1
Day 1 September 28, 2019 90g Flour (45g rye, 45g white unbleached bread flour) 90g tap water
50g Rye 50g White unbleached 100g Water

Result

Belgian Wafels and Oatmeal Cookies

Annual Mother's Day Tradition celebrating Mom's Day for siblings and adult children in our families.

Sourdough Wheat Boule

High Altitude with Attitude, born September 28, 2019 Sourdough Wheat Boule first overview
High Altitude with Attitude, born September 28, 2019 Sourdough Wheat Boule second overview
High Altitude with Attitude, born September 28, 2019 Sourdough Wheat Boule first slice

保存您的酸面团，以备将来使用。

Create your own Explore sourdough library

评论