I love baking bread, and just wanted to try something different during the pandemic, like many others. I love the taste of store-bought sourdough, and wanted to try to make it myself.

Caractéristiques

Khal rises fairly quickly when fed, usually tripling in size in about 8 hours. He has a lovely dark color and plenty of bubbles. It's fairly thick, and not too runny. He makes a delicious, tangy bread, and you can truly taste the sourness. The apple and the whole wheat flour give Khal quite the lovely flavor!

Viscocity

Goût et saveur

Recette

Ingrédients de base

113g Flour
113g Water
50g Apple

Ingrédients pour nourrir le levain

113g Flour
113g Water
113g Starter

I begin by measuring out 113g of stone ground, whole wheat flour (preferably TAM 105 from Barton Springs Mill) into a bowl. I then measure out 113g of my active starter and add it to the bowl. I then measure out 113g of water and add it to the bowl, stirring it all until there's no dry flour left. I then return it to a clean jar for storage.

113g Flour 113g Water 113g Starter

Méthode de travail

Day 1, mix all ingredients together in a bowl, then pour into a jar (grated SugarBee apple, 113g whole wheat flour, 113g water). Leave to ferment for 3 days. On day 3, complete first feeding, keeping 113g of starter, & feeding with 113g each flour & water. Leave to ferment another 2 days. Continue feeding daily on days 5-x until starter is tripling in size & ready to use

113g Flour 113g Water 50g Apple