Âge
13Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
43%
57%
Liquide
Farine
Autres
Mom
Depuis 2011
Working with a woodfired brick oven with access to fresh flour to mill myself, during my first summer job in culinary school. I will admit the oven caught my eye first, but when the bread started coming out edible, I knew I was hooked for life. Sourdough bread has been my full time job since 2009.
Caractéristiques
Uniquely forgiving of a negligent feeding schedule during off days/weeks. Strong leavening, balanced flavor without being overly tangy or funky.
Goût et saveur
Recette
Ingrédients de base
- 78% Water
- 100% Flour
Ingrédients pour nourrir le levain
- 78% Water
- 100% Flour
1
Use scaled culture for the day's bake. Dissolve the remaining culture in water per the next bake schedule at a hydration ratio of 78%
78% Water
2
Add high protein (>13%) flour to a 78% hydration. Mix to combine thoroughly.
100% Flour
Méthode de travail
1
Anywhere from room temp to ~120°F depending on the starting temp of the culture and the desired use schedule.
78% Water
2
High protein flour, >13%
100% Flour
Result
Miche batard
75% whole wheat, high % sourdough. Great balanced flavor of wheat and sourdough.
Levain baguette
10% whole wheat added for better balance and complexity
Focaccia
100% natural leaven, 85% hydration
Cherokee Strong
50% whole wheat, 25% rye, spent grains from a local microbrewery. A rotating grain bill keeps the bread ever-changing.
Pizzas!
We run a small menu of Neo-politan pizzas,, focusing on simple ingredients, locally sourced when possible.
