Age
12Years
Color
Country of origin United States
Taste
& Flavour
Mixture
48%
47%
4%
Liquid
Flour
Other
Bob
Since 2012
As someone in the restaurant industry by profession, it's only logical that I would bake my own bread. And let's face it, sourdough is much more satisfying that commercial yeast risen breads. Add to that a lack of good local bread available for purchase, and that it makes a great gift for friends...I started my bread journey.
Characteristics
I tend to prefer a strongly sour bread, so I keep my starter a bit firm. The rye/ww helps increase activity and adds additional flavor.
Taste & flavour
Recipe
Starting ingredients
- 50% All purpose
- 50% Dark rye
- 100% Water
- 90% All purpose
- 5% Whole wheat
- 5% Dark rye
- 100% Water
- 20% Levain
Feeding ingredients
- 90% All purpose
- 5% Dark rye
- 5% Whole wheat
- 100% Water
- 20% Levain
- 100% Flour
- 100% Water
- 100% Flour
- 85% Water
1
Stir. Discard. Feed.
Depending on use, levain quantity and flours may vary. Also occationally starter is split to make a stiffer levain, again, depending on intended use.
90% All purpose
5% Dark rye
5% Whole wheat
100% Water
20% Levain
2
Before baking, feeding is increased to every 8 hours and flour blend and hydration may also be altered based on intended use and desired final product taste.
The increased feeding also insures a stronger, more active leavening ability and a younger tasting levain.
100% Flour
100% Water
3
For longer storage, feeding occurs weekly and it's stored refrigerated. A lower hydration used.
100% Flour
85% Water
Working method
1
Mix and let sit 3-5 days depending on ambient weather. I've found that the addition of rye helps (even more so than whole wheat) especially when you don't have access freshly milled, quality flours.
50% All purpose
50% Dark rye
100% Water
2
Feed every 12 hours till consistent rise established.
90% All purpose
5% Whole wheat
5% Dark rye
100% Water
20% Levain
Result
Sourdough Boule
90/10 White/Wheat, 78% Hydration
