Alter
10Jahre
Farbe
Ursprungsland Vereinigte Staaten
Geschmack
und Aroma
Mischung
50%
50%
Flüssigkeit
Mehl
Weitere
Kevin
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My sourdough was born in May 2016. I have a nephew who has diabetes and he wants to be a baker. I read an article about the lower glycemic index with sourdough, and thought that if I learned enough, maybe I could teach him.
Charakteristische Eigenschaften
Kevin is extremely healthy! He has a smooth tang that truly shows up in the finished bread.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 100% Whole wheat flour
- 100% Well water
Zutaten für die Auffrischung
- 10g Starter
- 100g Unbleached ap flour
- 100g Water
1
I found that with added yeast recipes, I needed to make Kevin leaner. Otherwise, my dough would blow out during both rises. So I opted for a 10% inoculation and 100% hydration
10g Starter
2
100g Unbleached ap flour
3
Room temperature well water
100g Water
Aufarbeitung
1
Following the instructions from King Arthur Flour's website, I mixed equal amounts of whole wheat flour and our well water, left at room temperature and discarded and fed every 12 hours for 2 weeks or so. We live in the country and my room temp was around 80F.
100% Whole wheat flour
2
During the feeding cycle, I keep a pitcher of room temperature water handy
100% Well water
Ergebnis
Sourdough loaf
Recipe from King Arthur Flour's website