Masa madre perfecta
Mezcla
60%
40%
Líquida
Harina
Otros
SF style rye starter
desde 2003
I was looking to replicate the moderate sourness of Northern California sourdoughs
Características
semi-sour with sour undertones. Best with a long refrigerated retard of 2-3 dsys for flavor development. This is my main starter
gusto
Receta
Ingredientes de partida
- 40g Rye flour
- 10g 13% bread flour
- 50g Whey from lactofermentation (or spring water)
ingredientes de alimentación
- 50g Rye
- 50g 13% bread flour
1
combine ingredients at room temperature
50g Rye
2
Combine with pre-existing starter
50g 13% bread flour
método de trabajo
1
Preparation of 50g room temperature whey or spring water and 50 g bread flour at 13% protein. Refreshed as used daily (with discard)
40g Rye flour
10g 13% bread flour
50g Whey from lactofermentation (or spring water)
Result
70% Hydration Tartine
Moderately sour round pool at 2000 grams per two loaf formula
Comentarios
A crispy crust, however not extremely thick. Tender firm crumb and wonderfully tangy.