Chemistry of baking and natural processes interested me. Now I am a total believer in the health benefits of the long, slow ferment. Plus, once my starter and I got to know each other, I find it much more tolerant of my crazy baking schedule than fast, efficient yeast. How can you go on a two-hour bike ride in the middle of baking with yeast? A long ferment and a cool retard is a beautiful thing!

Charakteristische Eigenschaften

A subtle tang, but understated. Resilient and tolerant of minor abuse! (Bake mostly on the weekend, and let it get slow and alcohol-y Monday and Tuesday and then bounces right bakes when refresh Wed-Fri and bake Saturday and Sunday.) Effective at acidifying and breaking down flour enzymes, but lets the flavor of the ingredients come through. Started based on rye flour in 2010.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

100% Unbleached white wheat flour
125% Water

Zutaten für die Auffrischung

2.4oz Wheat flour
3oz Water

Retain three ounces from previous refresh. Add 2.4 oz wheat flour; add 3 oz room-temperature filtered water. Mix until smooth in wide mouth mason jar (with a metal fork!) and cover with loosely closed plastic cap. Let sit at room temperature (64F to 75 F depending on season).

2.4oz Wheat flour 3oz Water

Aufarbeitung

A versatile every day sourdough based on unbleached white wheat flour with roots in natural yeasts on rye

100% Unbleached white wheat flour 125% Water

Ergebnis

Hamelman's 5-Grain Levain

Evanston Levain Hamelman's 5-Grain Levain first slice

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