Âge
8Ans
Couleur
Pays d'origine Canada
Taste
& Flavour
Mélange
41%
33%
25%
Liquide
Farine
Autres
Ricky
Depuis 2016
I went to school for baking many years ago, but haven't been working as a baker, and had gotten away from baking in my home life. I started making bagels last year, and decided I'd like to try sourdough. I've rediscovered my love for baking, and bread making in particular.
Caractéristiques
Pretty normal I think, lol. I'm new to sourdough, but I have made half a dozen or so loaves so far. It works amazingly for sandwich bread. I'm still working on my technique for traditional sourdough. It seems like a pretty strong starter.
Goût et saveur
Recette
Ingrédients de base
- 20g Dark rye
- 20% Ap flour
- 40g Filtered water
- 40% Starter
Ingrédients pour nourrir le levain
- 40g Starter
- 40g Rye and ap
1
Remove portion of starter so remaining is @ 40g.
40g Starter
2
Add 40g flour (half and half mixture of dark rye and AP), add 40g r/o water. Mix.
40g Rye and ap
3
Let sit at room temp for a few hours, then return to fridge.
Méthode de travail
1
I use equal parts dark rye flour and AP flour, along with an equal portion of r/o water. They are added to an equal portion of starter. I feed the starter once weekly, and keep it in the fridge.
20g Dark rye
20% Ap flour
40g Filtered water
40% Starter
Result
Brownies
Delicious chocolatey brownies.