I bake for farm markets on a weekly basis. Using sourdough increases the shelf life of my breads. With all organic flours the switch to using only a sourdough was a great compliment.

Charakteristische Eigenschaften

The chef is used to build a levain over 12 hours.This is used when it floats on water. If it goes past this point a small refreshment is made if time is permitted. It has become very predicable when cared for on a daily basis. Does not like the fridge, it changes flavor and vitality.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

100% Wholemeal Wheat Flour
70% Water

Zutaten für die Auffrischung

100% Wholemeal Wheat Flour
80% Water

Measure flour and water, use or discard most of culture then mix in fresh flour and water

100% Wholemeal Wheat Flour 80% Water

Aufarbeitung

Mix whole grain whole wheat with water to make a paste ball about the size of 1/2 a tennis ball. Bury this in fresh milled flour for 3 days. break away the outer crust and bury again for 1 day

100% Wholemeal Wheat Flour 70% Water

Take the moist core break apart and dissolve in room temp water. Feed with flour and water and leave out at room temp. Starter should show activity on the day after. Continue to feed on regular schedule. Do not put in fridge below 55F.

Feed twice a day equal parts flour and water.

Ergebnis

Natural levain breads

All breads hand mixed.

Camelot Natural levain breads second overview

Camelot Natural levain breads first slice

Camelot Natural levain breads second slice

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