Alter
4Jahre
Farbe
Ursprungsland Kanada
Geschmack
und Aroma
Mischung
20%
80%
Flüssigkeit
Mehl
Weitere
The Beast
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I love the flavour and the additional health benefits of fermented food. I love all types of bread and baking.
Charakteristische Eigenschaften
The Beast is very active and more than doubles in size over an 8 hr ferment. I feed the starter a few times a week. When baking I Feed, ferment for 6-8 hrs and mix my dough. The beast produces bread with a rich crispy dark aromatic crust and a nice open crumb, mildly sour, and utterly delicious.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 70% Nootka rose milling white bread flour
- 20% Nootka rose milling wholewheat flour
- 10% Nootka rose milling whole rye flour
Zutaten für die Auffrischung
1
Tear the stiff starter into pieces, and place it in a bowl. Add the water and flour. Mix and then knead to make a firm, smooth dough, with no dry pockets of flour.
Aufarbeitung
1
For my Starter I blend three flours I source from a small local flour mill here in Metchosin, BC Canada. “The Beast” started out as a liquid starter But I converted to a stiff Starter which I currently maintain.
70% Nootka Rose Milling White Bread Flour
20% Nootka Rose Milling Wholewheat Flour
10% Nootka Rose Milling Whole Rye Flour
50.3% Hydration
70% Nootka rose milling white bread flour
20% Nootka rose milling wholewheat flour
10% Nootka rose milling whole rye flour
2
Feeding routine
57g room temp water (+- 22C)
57g stiff starter
113g Flour Blend (70:20:10)
Ergebnis
Sourdough Bread
0.800 g flour
0.360 g starter
0.016g salt
0.560g water
