Âge
7Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
63%
27%
10%
Liquide
Farine
Autres
nameless
Depuis 2017
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.
Caractéristiques
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.
Goût et saveur
Recette
Ingrédients de base
- 20% Starter
- 50% Rye
- 50% Wheat
- 67% Water
Ingrédients pour nourrir le levain
1
Take 6 g of sourdough from yesterday's ball.
2
Add 20 g of well water from the tap.
3
Break up sourdough seed with small silicone spatula (which is only used for making bread and seldom washed).
4
Mill 15g of rye and 15g of wheat at a moderately coarse setting on Mockmill 200 (setting of 10).
5
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.
Méthode de travail
1
starter seed
20% Starter
2
Freshly milled organic rye flour
50% Rye
3
Freshly milled organic wheat flour
50% Wheat
4
Water from residential drilled well
67% Water
Result
See the Bread History and Practice and Milling Whole Grain Goodness groups on Facebook for pictures and descriptions
Commentaires
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%.