Levain parfait
Âge
9Ans
Couleur
Pays d'origine Royaume-Uni
Taste
& Flavour
Mélange
86%
14%
Liquide
Farine
Autres
Jesus
Depuis 2015
The lack of bakeries in town, together with the poor quality of supermarket bread.
Caractéristiques
My sourdough has been very moody in the first two months. However after that he has settled and is producing consistent results. He is strong and can ferment dough without the help of yeast. Optimal results come with 6h of fermentation, after which the dough starts loosing elasticity. Flavour is sour but very balanced, with a lovely nutty aftertaste.
Goût et saveur
Recette
Ingrédients de base
- 20g Organic rye flour
- 20g Water
- 5g Honey
- 40g Organic rye flour
- 40g Water
- 5g Honey
- 80g Organic rye
- 80g Water
- 100g Organic strong white
- 100g Water
- 50% Organic strong white
- 50% Water
Ingrédients pour nourrir le levain
- 50g Organic strong white flour
- 50g Water
- 50% Strong white flour
- 50% Water
1
I usually feed my sourdough after using for baking bread. I keep 200g of sourdough in the fridge, use 100g for each recipe and feed with 50g water and 50g strong white flour.
50g Organic strong white flour
50g Water
2
Leave to rest outside the fridge for 1h and after leave on the fridge until next use. If more quantity is needed I feed with same ammount of water and flour.
50% Strong white flour
50% Water
Méthode de travail
1
Day 1.
In a bowl mix 20g of rye, 20g water and 5g honey. Cover with cling film or humid cloth and leave it 24h
20g Organic rye flour
20g Water
5g Honey
2
Day 2.
Mix 40g rye, 40g water and 5g honey and add to the previous mix. Cover and leave for another 24h.
40g Organic rye flour
40g Water
5g Honey
3
Day 3.
You should start seeing some bubbles on the surface. Mix 80g of rye and 80g water. Add to the previous mix. Leave it to rest for 24h.
80g Organic rye
80g Water
4
Day 4.
Mix 100g strong white flour to 100g water. Add to the mix. Your starter is ready if it doubles volume after 6h. If this is the case, put in the fridge until needed for bread.
100g Organic strong white
100g Water
5
If does not double, leave it to rest for 24h and feed everyday until ready. In my case it took around 2 weeks to be ready. When feeding, you can throw away half of the mix and add white flour+water always on this proportion. Your starter is ready when it doubles volume in 6h.
50% Organic strong white
50% Water
Result
Semolina Bread
Semolina breads from meridional italy. On the left, calabrian Cuddura and on the right Pane pugliese (100% semolina).
Focaccia
Focaccia Genovese, Mulino Marino 00 flour (90%) with olive oil (10%).
Other sourdoughs
Pain de Campagne (10% Rye, 90% strong white) on the left. Semolina mix (25% semolina, 75% strong white) on the right.
