Evanston Levain recipe

Evanston Levain

Evanston, United States
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年龄

14年
颜色

原产国 United States

Taste
& Flavour

亚洲
澳大利亚
南极洲
非洲
欧洲
北美洲
南美洲

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混合物

100%
流体 粉 其他
Evanston Levain

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自2010以来

Chemistry of baking and natural processes interested me. Now I am a total believer in the health benefits of the long, slow ferment. Plus, once my starter and I got to know each other, I find it much more tolerant of my crazy baking schedule than fast, efficient yeast. How can you go on a two-hour bike ride in the middle of baking with yeast? A long ferment and a cool retard is a beautiful thing!

特性

A subtle tang, but understated. Resilient and tolerant of minor abuse! (Bake mostly on the weekend, and let it get slow and alcohol-y Monday and Tuesday and then bounces right bakes when refresh Wed-Fri and bake Saturday and Sunday.) Effective at acidifying and breaking down flour enzymes, but lets the flavor of the ingredients come through. Started based on rye flour in 2010.

味道

配方

起始配料

  • 100% Unbleached white wheat flour
  • 125% Water

喂养配料

  • 2.4oz Wheat flour
  • 3oz Water
1
Retain three ounces from previous refresh. Add 2.4 oz wheat flour; add 3 oz room-temperature filtered water. Mix until smooth in wide mouth mason jar (with a metal fork!) and cover with loosely closed plastic cap. Let sit at room temperature (64F to 75 F depending on season).
2.4oz Wheat flour 3oz Water

制作方法

1
A versatile every day sourdough based on unbleached white wheat flour with roots in natural yeasts on rye
100% Unbleached white wheat flour 125% Water

Result

Hamelman's 5-Grain Levain

Evanston Levain Hamelman's 5-Grain Levain first overview
Evanston Levain Hamelman's 5-Grain Levain second overview
Evanston Levain Hamelman's 5-Grain Levain first slice

保存您的酸面团，以备将来使用。

Create your own Explore sourdough library