Alter
10Jahre
Farbe
Ursprungsland Vereinigte Staaten
Geschmack
und Aroma
Mischung
44%
44%
12%
Flüssigkeit
Mehl
Weitere
Barb
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After reading Michael Pollan's "Cooked" I decided I wanted to make slow fermented, (largely) whole grain, sourdough bread.
Charakteristische Eigenschaften
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).
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 12% Starter
- 44% Water
- 44% Rye flour
Zutaten für die Auffrischung
1
As above, add equal parts water and rye flour to starter, let ferment for a few hours, then refrigerate.
Aufarbeitung
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.
Ergebnis
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.
Kommentare
Now I'm making exclusively fresh milled, 100% whole grain breads alternating between wheat and rye.