I went to school for baking many years ago, but haven't been working as a baker, and had gotten away from baking in my home life. I started making bagels last year, and decided I'd like to try sourdough. I've rediscovered my love for baking, and bread making in particular.

특징

Pretty normal I think, lol. I'm new to sourdough, but I have made half a dozen or so loaves so far. It works amazingly for sandwich bread. I'm still working on my technique for traditional sourdough. It seems like a pretty strong starter.

점도

맛과 풍미

레시피

시작하는 원료

20g Dark rye
20% Ap flour
40g Filtered water
40% Starter

먹이재료

40g Starter
40g Rye and ap

Remove portion of starter so remaining is @ 40g.

40g Starter

Add 40g flour (half and half mixture of dark rye and AP), add 40g r/o water. Mix.

40g Rye and ap

Let sit at room temp for a few hours, then return to fridge.

작업방식

I use equal parts dark rye flour and AP flour, along with an equal portion of r/o water. They are added to an equal portion of starter. I feed the starter once weekly, and keep it in the fridge.

20g Dark rye 20% Ap flour 40g Filtered water 40% Starter

Result

Brownies

Delicious chocolatey brownies.

Preserve your sourdough for the future

Create your own Explore sourdough library