Âge
5Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
High Altitude with Attitude, born September 28, 2019
Depuis 2019
As a native Californian, I grew up knowing the love for San Francisco style sourdough bread and want to replicate its sour, chewy texture. Now that I live at high altitude, there are new challenges to learn in store.
Caractéristiques
Still fermenting. First use was in oatmeal cookies and it made them deliciously sour!
Goût et saveur
Recette
Ingrédients de base
- 50g Rye
- 50g White unbleached
- 100g Water
Ingrédients pour nourrir le levain
- 45g White unbleached
- 45g Wheat
- 90g Water
1
Rose nicely on day 2
Waited 48 hours to feed
Day 3-7 began Removal of 2-3T starter, Add 45g wheat, 45g white unbl. bread flour.
Smell is calming to a sweeter fermentation.
45g White unbleached
45g Wheat
90g Water
Méthode de travail
1
Day 1 September 28, 2019
90g Flour (45g rye, 45g white unbleached bread flour)
90g tap water
50g Rye
50g White unbleached
100g Water
Result
Belgian Wafels and Oatmeal Cookies
Annual Mother's Day Tradition celebrating Mom's Day for siblings and adult children in our families.
Sourdough Wheat Boule
Commentaires
I'll be baaack.