I've loved sourdough since I was a child, and always wanted to make my own, but I thought it was complicated and had no idea how to start. One day, I was offered a portion of starter from a Neighbor, and off I went. Eventually, that starter was overrun with Kahm, and my Wick was born.

특징

Wick is a bit of a beast. He was ready in 10 days, and has consistently produced lovely dough, with a lovely tang from the rye flour. The consistency is very thick, and he must be scooped out with a spoon.

점도

맛과 풍미

레시피

시작하는 원료

50% Organic light rye
50% Spring water

먹이재료

I keep less than 50g of starter in the refrigerator. When it's time to feed/bake, I bring Wick out, and weigh him. If it's been longer than a few days in the refrigerator, I will discard down to 10g and feed him at 1:3:3, then again at 1:1:1, for peak activity before baking. I add water, mix to bubbly, then add flour and combine, cleaning the sides of the jar with water at the end.

작업방식

Wick is a 100% hydration, organic light rye starter. He is about 10 months old, and was born in Innerwick, a small village in East Lothian, Scotland. He is fed with Shipton Mill Organic Light Rye, and spring water. He has never had anything else. I keep my jar clean as a whistle, and prefer a Weck jar with the seal removed.

50% Organic light rye 50% Spring water

Result

Cranberry Pecan Loaves

Mixed flour loaves, with the addition of soaked cranberries, and toasted pecans. 72% hydration, 2% salt.

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