Fruity, yeasty nose. A bit sluggish compared to other sourdoughs based on what I have read. Takes an extra hour to pass the float test. My sourdough likes to take its time to get to full power, but can produce some lofty loaves with nice ears. Behaves a bit naughty in the summer months and begs for special attention.

Viscosità

Sapore e aroma

Ricetta

Ingredienti di partenza

150g Water
150g Flour

Ingredienti per il rinfresco

Measure 150g of water, mix in 30g of sourdough and stir, mix in 150g of flour and stir until all ingredients fully incorporated.

Metodo di lavorazione

STARTING my sourdough - mix equal parts flour and water - 150g each . Every 24 hours mix 150g of mixture with 150g water and 150g of flour for seven (7) days. FEEDING - I feed my sourdough every 24 hours Monday through Wednesday, then double feedings every 12 hours Thursday and Friday. During double feedings, sourdough is held at 86 F/30 C using an insulated container and water bath

150g Water 150g Flour

I prepare a booster Saturday morning. The booster is also maintained at 86 F/30 C and held for 2-3 hours. Must pass the float test.

Finally, I prepare my levain. This too is maintained at 86 F/30 C and held for 2-3 hours.