Âge
7Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
MAX
Depuis 2017
I have always been in kitchen since age 5. I am driven and motivated by organic foods and processing at home. Baking at age 11 with breads this appeal was to artistry and creative. Like a puzzle each piece was amazing and addictive. Preventive health impact was compelling and knowledge was satisfying but there was science to a scale that motivates for more knowledge. Books Stacked constantly!
Caractéristiques
Neutral milky sweetie after feeding, strong lifting as a non bleach white flour wit a 100 g fine grind Whole Wheat used in first fermentation month. Age three months 02/2017.
Goût et saveur
Recette
Ingrédients de base
Ingrédients pour nourrir le levain
1
Discard 50 replacement 100g unbleached white organic flour / 100g spring water Every 6 hours x 3 prior to bake. Keeping in the refrigerator between baking feedings 2 times weekly and if away every two weeks upon return I go to every 6 hour x3 then bake or fridge.
Méthode de travail
1
I started with 50g AP non bleach white organic flour and 50g fine grind organic Whole Wheat flour
100g spring water
Covered for two days first feeding when ripe
Discard 80% feeding every 24 organic AP with a continuous feed twice weekly with a discard 80% prior to baking with a 200g flour and 200 g water feeding. (If too ripe discard 50% give another feeding.)
Result
Country Rye
Fully flavored with caraway seeds, light and delicious
Commentaires
This is not a complete profile to the MAX .
I have done baking with this 6 loaves over 3 bakes all in Rye. I have done 4 English Muffins bakes.. pizzas and crackers..It is typical in prior to feeding its flavor is acidic and sour then becoming a milky sweet with slightly acidic tone. I develop Rye from Max three days prior to bake for Muffins 24 hours prior to bake. I maintain in cool until process for baking.
This is for my legacy of farm to kitchen journeys. I use Hudson Valley Farms for 90% of all foods brought into the home for the last two decades. I believe this is a future living experience exploring natural leavening and cultivating for organic goodness and important healthy lifestyle.
Thank you Nancy!