My mother made sourdough pancakes for Saturday lunch. My first wife was a chef. I like to eat bread. My mother and brother live in Northern California. San Francisco sourdough bread is all over there. I wanted to make good bread. I got to know an artisan baker who let me hang out, watch, and ask questions.

Charakteristische Eigenschaften

Currently, my sourdough has a fruity, liqueurish aroma if kept in a Weck jar. In the past it has smelled more yogurty. I have often kept a batch in the refrigerator, removing small bits (6-20 g more or less) depending on what preferment I want to seed. Recently I've returned to room temperature maintenance.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

20% Starter
50% Rye
50% Wheat
67% Water

Zutaten für die Auffrischung

Take 6 g of sourdough from yesterday's ball.

Add 20 g of well water from the tap.

Break up sourdough seed with small silicone spatula (which is only used for making bread and seldom washed).

Mill 15g of rye and 15g of wheat at a moderately coarse setting on Mockmill 200 (setting of 10).

Mix flour with the water and seed culture. Form into a ball and bury in organic all purpose flour. Return the Cambro flour bin to an under-the-counter kitchen cupboard. Kitchen ambient temperature ranges from 66 to 76 depending on season and time of day.

Aufarbeitung

starter seed

20% Starter

Freshly milled organic rye flour

50% Rye

Freshly milled organic wheat flour

50% Wheat

Water from residential drilled well

67% Water

Ergebnis

See the Bread History and Practice and Milling Whole Grain Goodness groups on Facebook for pictures and descriptions

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek

Kommentare

Homer Stavely

I don't understand the "Mixture" chart . There's nothing in my sourdough but starter, flour and water. The water is 67& of the flour by weight and the starter is 20%.