Age
16Years
Color
Country of origin Canada
Taste
& Flavour
Mixture
42%
42%
16%
Liquid
Flour
Other
Athos
Since 2008
Wanted to bake better and healthier bread.
Characteristics
He is a tad picky about the flour he is fed with. Here in Canada I feed Anita's organic unbleached white flour which he loves. When traveling, it does happen that he is not too excited about a certain flour. It might be wishful thinking but I think the traveling/exposing him to a lot of different flours, mad him stronger. He is a reliable work horse!
Taste & flavour
Recipe
Starting ingredients
- 50g Flour, organic white
- 50g Water, evian
- 20g Starter
Feeding ingredients
- 42% Water, evian
- 16% Starter
- 42% Flour, organic, white, unbleached
1
For production: I dissolve 40% sourdough start in 100% water (Evian), then add 100% organic white unbleached wheat flour(bakers p, If in Canada it is Anita's flour, if traveling any given local organic white unbleached flour. At this ratio Athos is at his best after 6-8 hours at room temperature. If I'm not baking that day the ratio is 100% flour, 100% water and only 20% starter, fed every 12 hrs.
42% Water, evian
16% Starter
42% Flour, organic, white, unbleached
Working method
1
For production: I dissolve 40% sourdough start in 100% water (Evian), then add 100% organic white unbleached wheat flour (bakers percent), If in Canada it is Anita's flour. Athos is at his best after 6-8 hours at room temperature.
50g Flour, organic white
50g Water, evian
20g Starter
Result
Brioche
Old style, buttery Brioche.
Pumpkin Spice Bread
A perfect fall loaf, made with apple cider instead of water. With walnuts and pumpkin puree.
Rugbrød
My version of the famous Danish rye bread.
Pizza
Sourdough Pizza is simply the best!
Miche
French Farmers Bread
Comments
Athos loves to travel. It is fascinating to see how fast he adapts to the different local flours we have experimented with yet.