I had success baking a variety of yeasted breads, and I noticed a lot of more advanced bread bakers talking about sourdough and I was fascinated by the chemistry and artistry and I sought that sense of accomplishment that baking bread without commercial yeast brings.

Charakteristische Eigenschaften

GLUTENUS MAXIMUS IS STILL FAIRLY YOUNG, BUT HIS FLAVOR HAS BEGUN TO MATURE INTO A DISTINCTIVELY TART AND TANGY TASTE WITH MILD, CREAMY NOTES.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

50% Spring water
10% Rye flour
20% Unbleached white flour
20% Whole wheat flour

Zutaten für die Auffrischung

When I feed Glutenus Maximus, I usually weigh 30g into a clean bowl, discard the rest for other baking, stir in 60g of my flour mix and 60g of spring water at room temperature, rinse out my original container and return the fed starter to it. I mark the level and measure how long it takes to double so I can gauge how active it is.

Aufarbeitung

I feed this starter a flour mix of half whole wheat and half un leached white flour. I use room temperature spring water at 100% hydration. If he is sluggish I sometimes substitute part of the flour for rye flour. I feed Glutenus Maximus once or twice daily and store him on the counter when I want to bake, and if I will not be baking for a while I store him in the fridge and feed him weekly.

50% Spring water 10% Rye flour 20% Unbleached white flour 20% Whole wheat flour

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek