Mélange

41%
33%
25%
Liquide Farine Autres
Ricky

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Depuis 2016

I went to school for baking many years ago, but haven't been working as a baker, and had gotten away from baking in my home life. I started making bagels last year, and decided I'd like to try sourdough. I've rediscovered my love for baking, and bread making in particular.

Caractéristiques

Pretty normal I think, lol. I'm new to sourdough, but I have made half a dozen or so loaves so far. It works amazingly for sandwich bread. I'm still working on my technique for traditional sourdough. It seems like a pretty strong starter.

Goût et saveur

Recette

Ingrédients de base

  • 20g Dark rye
  • 20% Ap flour
  • 40g Filtered water
  • 40% Starter

Ingrédients pour nourrir le levain

  • 40g Starter
  • 40g Rye and ap
1
Remove portion of starter so remaining is @ 40g.
40g Starter
2
Add 40g flour (half and half mixture of dark rye and AP), add 40g r/o water. Mix.
40g Rye and ap
3
Let sit at room temp for a few hours, then return to fridge.

Méthode de travail

1
I use equal parts dark rye flour and AP flour, along with an equal portion of r/o water. They are added to an equal portion of starter. I feed the starter once weekly, and keep it in the fridge.
20g Dark rye 20% Ap flour 40g Filtered water 40% Starter

Result

Brownies

Delicious chocolatey brownies.

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque