I was completely perplexed and enthralled by the method of making something 100% from scratch - even the leavening ingredient. My goal is to be as self sufficient as possible in my recipes, to do as much myself as possible. And bread is a perfect medium for that. Not to mention it’s historically such a communal product.

Caractéristiques

This makes a very moist crumb but not eggy. It’s barely sour, but has deep flavor from the crust. The crust starts hard right from the oven and softens as it cools. It’s best eaten 1.5 to 2 days after once the crust has been able to flavor the bread more deeply. As the crust hardens again it’s easier to cut.

Viscocity

Goût et saveur

Recette

Ingrédients de base

30g Wheat flour
170g Bread flour
170g Water

Ingrédients pour nourrir le levain

My starter is simple - white bread flour, wheat, and water. I always use three spoons of white/wheat mix to feed it: one for the jar, one for the starter and one for the water. It’s just a little thing I use to remember ratios. I add two or three small spoons of warm water and stir with a bamboo chopstick before wiping edges of the jar with my index finger.

Méthode de travail

I made my starter with wheat and white bread flour and warm water. Mixed with my hands in a stainless steel bowl and scraped into a clean mason jar to start fermentation. To keep it warm I sometimes place on a hot plate on our Mocamaster. Once started I feed when I bake which is once per week.

30g Wheat flour 170g Bread flour 170g Water