Età
31Anni
Colore
Paese di origine Stati Uniti d'America
Taste
& Flavour
Miscela
50%
50%
Liquido
Farina
Altro
Aloysius Devadander Abercrombie
dal 1993
I’ve always loved the chemistry in baking. Specifically sourdough. The math always made sense to me, worked in my head. I love the end product and what it means. Both physically and spiritually. Bread transcends many many religions and beliefs. It is life. From simple ingredients
Caratteristiche
He’s a super strong starter. Can handle lots of usage. Sometimes he takes his time rising but patience is key when working with him, because he always pays off, every time. He holds acid and bacteria in check at a phenomenal rate. Perfect tang and texture every time
Sapore e aroma
Ricetta
Ingredienti di partenza
- 100g Flour
- 100g Tap water
Ingredienti per il rinfresco
1
Metodo di lavorazione
1
He comes originally from San Francisco , a baker of long origin. I use Cairnspring Trailblazer Flour, and the best water around. Our very own tap. Where we are in Mt. Juliet TN has very clean and soft water. No filter needed. Created a beautifully tangy sourdough. Lots of gorgeous bacteria !
100g Flour
100g Tap water
2
I feed on Friday afternoon then discard and feed again Saturday morning. Build a levain late Saturday night for mixing the following day. I do this same process again starting Monday afternoon. I bake Monday and Thursday.
Result
Sourdough Country Loaf
Classic recipe “Tartine style” country loaf