Âge
5Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Patricia
Depuis 2019
My love for cooking brought me to the challenge of sourdough. It is a difficult concept to wrap your head around, but allows for so much creativity when understood. Also who doesn't absolutely love good bread.
Caractéristiques
Patricia is a rye starter. I feed it with 100% hydration. Water at 85 degrees, and 50 grams of stone ground rye, as well as 50 grams AP white. It is a denser heavier bread, but reacts great. I mix it often with White flour during the leaven to give it more air, but it still retains the lovely rye flavor. The rye needs to be off set with more white flour, but flavors combined are magical.
Goût et saveur
Recette
Ingrédients de base
- 100g Water
- 50g Stone ground rye
- 50g Add 50 g ap white
Ingrédients pour nourrir le levain
1
Patricia is a rye starter. I feed it with 100% hydration. Water at 85 degrees, and 50 grams of stone ground rye, as well as 50 grams AP white. It is a denser heavier bread, but reacts great. I mix it often with White flour during the leaven to give it more air, but it still retains the lovely rye flavor.
Méthode de travail
1
I discard all but 50-75 grams and add 100 G water at 75 Degrees.
100g Water
2
I then add 50 Grams stone ground rye.
50g Stone ground rye
3
Then add 50 G AP white flour
50g Add 50 g ap white
Result
