I miss the German farmer's bread I used to get at the market in Heidelberg when I studied there. My journey to making sourdough moves towards making that bread to enjoy in California's San Francisco Bay Area.

Características

Since I work in a winery, I like to think some of the yeast from my original starter came from the winery. It rises well, but never crazy. When I let it get more acid, it smells like bananas (Isoamyl acetate ).

Viscocity

gusto

Mark's San Francisco Bay Area Bauernbrot Starter jar shot

Receta

Ingredientes de partida

30% Organic white spelt
30% Organic strong white bread flour
12.5% Organic whole grain spelt
12.5% Organic whole grain wheat
15% Organic dark rye
5% Starter
75% Water

ingredientes de alimentación

Before baking bread, feed twice per day, otherwise once per day. If I'm taking a break, I put it in the fridge and then wake it up for a few days before using it again.

método de trabajo

Discard almost all starter, then refresh with the flour mixture I use and 75% water to make a stiffer starter. Feed once per day.

30% Organic white spelt 30% Organic strong white bread flour 12.5% Organic whole grain spelt 12.5% Organic whole grain wheat 15% Organic dark rye 5% Starter 75% Water