Mistura
41%
59%
Líquido
Farinha
Outro
Camelot
desde 2014
I bake for farm markets on a weekly basis. Using sourdough increases the shelf life of my breads. With all organic flours the switch to using only a sourdough was a great compliment.
Características
The chef is used to build a levain over 12 hours.This is used when it floats on water. If it goes past this point a small refreshment is made if time is permitted. It has become very predicable when cared for on a daily basis. Does not like the fridge, it changes flavor and vitality.
Sabor
Receita
Ingredientes iniciais
- 100% Wholemeal Wheat Flour
- 70% Water
Ingredientes para alimentar
- 100% Wholemeal Wheat Flour
- 80% Water
1
Measure flour and water, use or discard most of culture then mix in fresh flour and water
100% Wholemeal Wheat Flour
80% Water
Método de trabalho
1
Mix whole grain whole wheat with water to make a paste ball about the size of 1/2 a tennis ball. Bury this in fresh milled flour for 3 days. break away the outer crust and bury again for 1 day
100% Wholemeal Wheat Flour
70% Water
2
Take the moist core break apart and dissolve in room temp water. Feed with flour and water and leave out at room temp. Starter should show activity on the day after.
Continue to feed on regular schedule. Do not put in fridge below 55F.
3
Feed twice a day equal parts flour and water.
Result
Natural levain breads
All breads hand mixed.