Levain parfait
Âge
7Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Starter
Depuis 2017
I started baking with sourdough 30 years ago so I could make a Jewish rye bread that I ate in my childhood that was no longer commercially available. I’ve made many starters over the years. I do not like the flavor profile of refrigerator-stored starter, so I would make new starters every few months until 2107 when I had the time to store it at room temp and refresh it twice a day.
Caractéristiques
It is made with rye flour and tends to be gray in color with brown flecks. It smells like honey when first mixed and like beer or wine when ripe. It is vigorous and converts well when mixed with other flour types to make many kind of breads.
Goût et saveur
Recette
Ingrédients de base
- 50% Water
- 50% Flour
Ingrédients pour nourrir le levain
- 11% Starter
- 44.5% Water
- 44.5% Whole organic rye flour
1
In a clean glass jar, place ripe starter. (The proportion of starter varies with room temperature and vigor of the starter but usually ranges from 1:2:2 to 1:5:5.) Add water and stir to disperse the starter. Add whole organic rye flour and stir to combine. Wipe down sides of jar, place lid loosely on top. Store at room temp. This is done twice per day (every 12 hours).
11% Starter
44.5% Water
44.5% Whole organic rye flour
Méthode de travail
1
In clean glass jar, mix 150g whole organic rye flour with 150g filtered water. Cover loosely & store at 25°C for 24 hrs. Day 2: Discard all but 75g. To that, add 75g rye flour with 75g filtered water. Cover loosely & store at 25°C for 24 hours. Day 3: Discard all but 75g and add 75g rye flour and 75g water twice per day. Maintain schedule until culture rises reliably (about 1 week).
50% Water
50% Flour
Result
Sourdough breads
Just two of many breads baked with my 100% organic rye starter
