Âge
18Ans
Couleur
Pays d'origine Suède
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Stewart
Depuis 2006
I could never produce a decent bread with yeast, so I thought I would give sourdough a try.
Caractéristiques
Stewart is very forgiving. If I miss the timing in the process somewhat he usually delivers consistent results anyway. Usually activates a new pre-dough in 4 hours in room temperature. I use him for rye levain rolls, cinnamon rolls, croissants, and toast bread.
Goût et saveur
Recette
Ingrédients de base
- 50% Stong wheat
- 50% Water
Ingrédients pour nourrir le levain
- 200g Strong wheat
- 200g Water
1
When feeding I remove all but 50 ml and add flour and luke warm water, whisk until smooth and let it proof with lid closed. I usually re-start in a clean jar app every 3 months.
200g Strong wheat
200g Water
Méthode de travail
1
It was originally started with a little help from rye brother "Gordon". Today a strong wheat flour and water mixture only.
50% Stong wheat
50% Water
Result
Rye levain rolls
I turned a rye levain double loaf recipe into a 32 rolls recipe. It is the standard morning bake of the household.
Cinnamon rolls
Based on a recipe by French Swede Sébastien Boudet it was a first time succcess and has rendered many comments in awe.
Croissants
Occasionally baking croissants, also based on Sébastien Boudet's origiinal recipe .
Toast bread
Currently refining Beesham the Baker's recipe for toast bread.