I was already in the process of my starter before covid. I always wantedto make my own bread. My only trial was 8 years before but with no success. So coincidentally when the lockdown hit Florida I had my starter ready and it was my great companionship. That was in March 2020. My starter is a fighter and went through many different temperatures. Today he lives in NY and is making the best loaves

특징

My sourdough is very well balanced. I feel like I have one of the best loaves in the world.

점도

맛과 풍미

레시피

시작하는 원료

100% King arthur

먹이재료

100% King arthur

I have an unique way to feed my starter. I discovered that I could keep it at its peak feeding once a day if kept in my wine cooler at 62° F. It’s a micro feed of 5/5/5. If I want to make bread I can use it right away or boost it 24 hours prior the autolyse with 3 feeds at room temperature.

100% King arthur

작업방식

100% bread flour King Arthur

100% King arthur

Result

Sourdough Bread

I like to mix different flours and turmeric

With saffron

This was a very long fermentation with saffron

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의견

Joao Gasparian

I like thin crust and long fermentation. Therefore I use sometimes a wine cooler to proof my dough. I also use the wine cooler to keep my starter fed once a day.