Âge
5Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
66%
33%
Liquide
Farine
Autres
John "Crusty" Dough
Depuis 2019
I had been baking cookies and cakes for many years and wanted to expand my horizons. Nothing beats a good challenge.
Caractéristiques
John "Crusty" Dough is robust and full of life. He isn't finicky about being thrown in with a bunch of different flours either. In fact, he thrives on diversity. I have recently built levains with rye flour, spelt flour, pasta water & potato water. On each occasion, he rose to the challenge and produced a remarkable loaf of bread.
Goût et saveur
Recette
Ingrédients de base
- 200g Filtered water
- 100g Bob's red mill organic whole wheat
- 100g Bob's red mill organic kamut
- 100g Filtered water
- 100g Bob's red mill organic whole wheat
Ingrédients pour nourrir le levain
- 150g Filtered water
- 150g Bob's red mill organic whole wheat
1
I usually feed him in the morning around 0430 while I am up making coffee. I seldom discard any, unless I am unable to bake twice that week.
150g Filtered water
150g Bob's red mill organic whole wheat
Méthode de travail
1
Born on 12/14/2019, John "Crusty" Dough came in to this world as a fully organic 100% hydration starter. I began by discarding all but 30g and mixing twice per day until he had reached maturity 12 days later.
200g Filtered water
100g Bob's red mill organic whole wheat
100g Bob's red mill organic kamut
2
On 2/1/2020, I converted John "Crusty" Dough to only organic whole wheat. Still discarding all but 30g. On 2/14/2020, I made the decision to place the him in cold storage, feeding twice per week and building levains off of what I had been discarding.
100g Filtered water
100g Bob's red mill organic whole wheat
Result
