Age

2Years
Color

Country of origin Brazil

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Mixture

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12%
13%
Liquid Flour Other
Kylo

Since 2016

I am a lawyer, but I really like to cook in my free time. I attended a couple courses and absolutely fell in love with bread making. Then I started investing a lot of time and money on this in order to learn it.

Characteristics

Very resilient. I can use it to make many kinds of bread. I have made great brioch, great nordic style 100% rye and many others. It is very strong, rising really fast. It usually smells great also: very fruity and a little like beer.

Taste & flavour

Recipe

Starting ingredients

  • 100% Organic whole wheat
  • 100% Filtered water
  • 40% Liquid starter
  • 66.66% Organic whole wheat flour
  • 33.33% Organic white ap flour
  • 100% Filtered water
  • 30% Liquid starter
  • 50% Organic whole wheat flour
  • 50% Organic white ap flour
  • 100% Filtered water
  • 20% Liquid starter

Feeding ingredients

  • 25g Organic whole wheat flour
  • 25g Organic white ap flour
  • 55g Filtered water
  • 15g Stiff starter
  • 50% Organic whole wheat flour
  • 50% Organic white ap flour
  • 100% Water
  • 60% Liquid starter
  • 5.5g Organic whole wheat flour
  • 5.5g Organic white ap flour
  • 5g Filtered water
  • 2g Liquid starter
1
This is when I take the starter out of the fridge and it has 50% hidration and I want to make it 100% hidrated to bake with it. I will feed 2-3 times at room temperature 100% hidrated before using, in order to make it a little stronger. For these feeds I use the ratios I used in the last stage of the starter's creation (50% WW, 50% AP, 100% water and 20% starter).
25g Organic whole wheat flour 25g Organic white ap flour 55g Filtered water 15g Stiff starter
2
This is how I do the last feed before baking. Increase inoculation and decrease fermentation time to 3-6 hours.
50% Organic whole wheat flour 50% Organic white ap flour 100% Water 60% Liquid starter
3
This is the step in which I take the leftover starter and store it in the fridge. I leave it out for 1 hour before pitting itninnthe fridge. Also, I wrap the little dough ball in plastic wrap tightly. I do this so the dough doesn't oxidize in the fridge and to slow down the fermentation. I keep small amounts, because I don't bake a lot of bread and to avoid wastage.
5.5g Organic whole wheat flour 5.5g Organic white ap flour 5g Filtered water 2g Liquid starter

Working method

1
My starter began as a liquid whole wheat levain. I fed it like this every day before sleeping for about 1 month. The inoculation was higher at this stage. Since I live in a place where the temperature does not vary so much, I always ferment it at room temperature with the same ingredient amounts.
100% Organic whole wheat 100% Filtered water 40% Liquid starter
2
After a month I began introducing white AP flour to my levain. I also decreased the inoculation. Water amounts and frequency did not change. For another month I kept it this way.
66.66% Organic whole wheat flour 33.33% Organic white ap flour 100% Filtered water 30% Liquid starter
3
In the third month I increased once again the amount of white flour and decreased the inoculation. I also started using the fridge once in a while. When I did, I changed the hidration to 50%. At this stage the levain was really nice and ripe, with nice strength and resilience. However I was already baking with it before I reached this stage. In the second week I baked my first bread with it.
50% Organic whole wheat flour 50% Organic white ap flour 100% Filtered water 20% Liquid starter

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