I became interested in Sourdough baking at the French Pastry School in 2009. Finally created my own starter in 2012 and switched careers from pastry chef to sourdough bread baker in 2016. Now Hubert is keeping our bakery alive in Atlanta at Evergreen Butcher + Baker.

Charakteristische Eigenschaften

Hubert is so dependable! I can leave him in the fridge for weeks and he'll take just 2 feedings to get right back to where he needs to be. He's 6 years old, originated in Nashville, TN, moved to Chicago and then Portland, Maine. Now he's back in Georgia with me heading up sourdough baking at Evergreen Butcher + Baker.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

100% High ex flour
100% Water
10% Mature levain

Zutaten für die Auffrischung

100% High ex flour
100% Water
10% Mature hubert

100% High ex flour 100% Water 10% Mature hubert

Aufarbeitung

On a 12 hour feeding schedule. 100% 86% extraction flour(grown + milled in Georgia at Daysprings Farm), 100% water, 10% mature levain.

100% High ex flour 100% Water 10% Mature levain

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