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

특징

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

점도

맛과 풍미

레시피

시작하는 원료

100g Flour
100g Tap water

먹이재료

작업방식

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

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

Preserve your sourdough for the future

Create your own Explore sourdough library