Âge
5Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
33%
55%
12%
Liquide
Farine
Autres
Doughpe Sourdough
Depuis 2019
I like to challenge myself and have failed many times at sourdough. I wanted to keep going until I succeeded and I have!
Caractéristiques
This sourdough usually takes more than 6 hours to peak. More like 10 hours. It creates a very soft, close crumb but is doing very well and thriving in this environment.
Goût et saveur
Recette
Ingrédients de base
- 20% Starter
- 100% Flour
- 60% Water
- 2% Salt
Ingrédients pour nourrir le levain
- 100% Starter
- 80% Water
- 100% Flour
1
This sourdough is slightly under hydrated to give it more strength and durability. In the warm and humid climate we live in it is very important that our dough and starter not be too wet or it will not be able to for the proper gluten strength for a good loaf. First we transfer existing starter into a clean jar (usually 150g) then add 80% water (120g) then add 150g flour and mix. Cover and rest.
100% Starter
80% Water
100% Flour
Méthode de travail
1
All our loaves are hydrated at 60%. This allows for proper gluten development in our humid climate. We stretch and fold the dough for 3-4 hours before shaping and fermenting overnight at least 12-16 hours.
20% Starter
100% Flour
60% Water
2% Salt