Yaşı
10Yıllık
Rengi
Kaynak ülke Amerika Birleşik Devletleri
Lezzet
ve Tat
Karışım
44%
44%
12%
Sıvı
Un
Diğer
Barb
2014 'dan beri
After reading Michael Pollan's "Cooked" I decided I wanted to make slow fermented, (largely) whole grain, sourdough bread.
Özellikleri
The starter keeps well in the refrigerator and adds a nice touch of rye to wheat breads (of course it also serves well in rye breads).
Lezzet ve Tat
Tarif
Başlangıç malzemeleri
- 12% Starter
- 44% Water
- 44% Rye flour
Besleme malzemeleri
1
As above, add equal parts water and rye flour to starter, let ferment for a few hours, then refrigerate.
Çalışma yöntemi
1
Add filtered water and rye flour to starter.
12% Starter
44% Water
44% Rye flour
2
Let ferment for at least 4 hours or overnight.
3
Refrigerate.
4
Refresh when quantity gets low or starter starts seeming too old.
Result
French Country Multigrain
Formula published in Marc Levy, "French Country Bread", Bread Lines, Vol. 23, Issue 4, Winter 2015, p. 25.
Kamut Sourdough
Original formula from Josey Baker, Josey Baker Bread. 100% freshly milled Kamut at 80% hydration.
GOST Borodinsky
From Stanley Ginsberg, The Rye Baker.
Yorumlar
Now I'm making exclusively fresh milled, 100% whole grain breads alternating between wheat and rye.