High Altitude with Attitude, born September 28, 2019 recipe

High Altitude with Attitude, born September 28, 2019

Longmont, United States
지도에 표시
프린트

나이

5년
색

원산지 United States

맛과 풍미

아시아
Australia
남극 대륙
아프리카
유럽
북아메리카
남아메리카

사워도우 세계에서

  • 3005 sourdoughs
  • 112 countries
  • 2502 cities

혼합물

50%
50%
액체(리퀴드) 밀가루 기타
High Altitude with Attitude, born September 28, 2019

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2019 이후

As a native Californian, I grew up knowing the love for San Francisco style sourdough bread and want to replicate its sour, chewy texture. Now that I live at high altitude, there are new challenges to learn in store.

특징

Still fermenting. First use was in oatmeal cookies and it made them deliciously sour!

맛과 풍미

High Altitude with Attitude, born September 28, 2019 jar shot
High Altitude with Attitude, born September 28, 2019 front shot

레시피

시작하는 원료

  • 50g Rye
  • 50g White unbleached
  • 100g Water

먹이재료

  • 45g White unbleached
  • 45g Wheat
  • 90g Water
1
Rose nicely on day 2 Waited 48 hours to feed Day 3-7 began Removal of 2-3T starter, Add 45g wheat, 45g white unbl. bread flour. Smell is calming to a sweeter fermentation.
45g White unbleached 45g Wheat 90g Water

작업방식

1
Day 1 September 28, 2019 90g Flour (45g rye, 45g white unbleached bread flour) 90g tap water
50g Rye 50g White unbleached 100g Water

Result

Belgian Wafels and Oatmeal Cookies

Annual Mother's Day Tradition celebrating Mom's Day for siblings and adult children in our families.

Sourdough Wheat Boule

High Altitude with Attitude, born September 28, 2019 Sourdough Wheat Boule first overview
High Altitude with Attitude, born September 28, 2019 Sourdough Wheat Boule second overview
High Altitude with Attitude, born September 28, 2019 Sourdough Wheat Boule first slice

Preserve your sourdough for the future

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의견