Alter
5Jahre
Farbe
Ursprungsland Vereinigte Staaten
Geschmack
und Aroma
Mischung
33%
55%
12%
Flüssigkeit
Mehl
Weitere
Doughpe Sourdough
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I like to challenge myself and have failed many times at sourdough. I wanted to keep going until I succeeded and I have!
Charakteristische Eigenschaften
This sourdough usually takes more than 6 hours to peak. More like 10 hours. It creates a very soft, close crumb but is doing very well and thriving in this environment.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 20% Starter
- 100% Flour
- 60% Water
- 2% Salt
Zutaten für die Auffrischung
- 100% Starter
- 80% Water
- 100% Flour
1
This sourdough is slightly under hydrated to give it more strength and durability. In the warm and humid climate we live in it is very important that our dough and starter not be too wet or it will not be able to for the proper gluten strength for a good loaf. First we transfer existing starter into a clean jar (usually 150g) then add 80% water (120g) then add 150g flour and mix. Cover and rest.
100% Starter
80% Water
100% Flour
Aufarbeitung
1
All our loaves are hydrated at 60%. This allows for proper gluten development in our humid climate. We stretch and fold the dough for 3-4 hours before shaping and fermenting overnight at least 12-16 hours.
20% Starter
100% Flour
60% Water
2% Salt