I initially was inspired to make sourdough because I wanted to create amazing food for affordable cost for my family. It inspired me to keep practicing and practicing until I got it down right, beginning with a no knead recipe and following a modified version of Chad Robertson’s recipe for a three ingredient country loaf.

특징

Sweeter initial flavor, with light sour on the end- increasing with a longer fermentation. After initial fermentation and before bench rest it has a ‘farty’ Scent, which dissipates as it’s shaped. The outside crust is light and crunchy and the inside texture is very moist, and has an even crumb without very large holes.

점도

맛과 풍미

레시피

시작하는 원료

100g All purpose organic flour
100g Local high quality tap water

먹이재료

I add the water to the small amount of starter left in the glass jar, then add the flour, stirring with a wooden spoon used only for this purpose.

작업방식

I use only flour and water when feeding my sourdough. I originally revived some from a local baker, and have continues to utilize and feed it for about a year now. Organic all purpose Central milling flour, and local high quality tap water

100g All purpose organic flour 100g Local high quality tap water

Result

Country Boule

organic AP flour (500 g) local high quality tap water (400g) , Him. pink salt (20 g), 8 hr bulk ferment, 4 hr rise

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