Mélange

100%
Liquide Farine Autres
The Resurreced

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Depuis 2020

I loved sourdough as a kid, but there are hardly any bakeries that sell it in Japan, so I decided to make my own with the time I had during the pandemic.

Caractéristiques

I like a sour-sourdough, so adding rye flour really gives it a nice sour tang. Using strong bread flour gives it a nice rise and very sticky, thick, and paste-like texture. When ripe, it smells tangy and a bit fruity (sour apple?). Very reliable and resilient.

Goût et saveur

The Resurreced top shot
The Resurreced jar shot
The Resurreced front shot
The Resurreced rising shot

Recette

Ingrédients de base

  • 100g Bread flour
  • 100g Filtered water

Ingrédients pour nourrir le levain

  • 15g Rye flour
  • 15g Strong bread flour
  • 30g Water
1
Discard all but about 30g of starter and then add rye flour.
15g Rye flour
2
Add strong bread flour.
15g Strong bread flour
3
Add water and mix well.
30g Water

Méthode de travail

1
Start with some good bread flour and filtered water. I used bread flour from Kyūshū and tap water I filtered at home.
100g Bread flour 100g Filtered water

Result

Focaccia

Bubbly and airy focaccia
The Resurreced Focaccia  first overview
The Resurreced Focaccia  second overview

Campagne

Standard campagne loaf
The Resurreced Campagne first overview
The Resurreced Campagne second overview
The Resurreced Campagne first slice
The Resurreced Campagne second slice

Sourdough English Muffins

Made with a blend of local flour and semi-strong bread flour. Fluffy and moist.
The Resurreced Sourdough English Muffins  first overview
The Resurreced Sourdough English Muffins  second overview
The Resurreced Sourdough English Muffins  first slice

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque