Età
8Anni
Colore
Paese di origine Stati Uniti d'America
Taste
& Flavour
Miscela
50%
30%
20%
Liquido
Farina
Altro
Emerson
dal 2016
Watched Michael Pollan's "Cooked" series with friends that had started baking sourdough using the Tartine method. One taste of their bread and we were hooked!
Caratteristiche
Emerson is a happy wild grape starter that produces wonderful bread and pizza dough. Emerson was less sour than my Guinevere starter, obtained from King Arthur. Emerson is slightly fruity, with grape / wine overtones when young. Sourness is more pronounced after cold storage or +12 hours after feeding.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 788g Wild concord grapes
- 800g Water
- 150g Grape water
- 150g All purpose white
- 50g Whole wheat
- 50% Water
- 50% White all-purpose
Ingredienti per il rinfresco
- 50% Water
- 50% White all-purpose
1
Discard all but ~100 grams.
Add water & mix.
Add flour & mix.
50% Water
50% White all-purpose
Metodo di lavorazione
1
Harvested local wild Concord Grapes.
Crushed wild grapes with water and allow to spontaneously ferment for three days.
788g Wild concord grapes
800g Water
2
On the third day, strain and remove solids.
3
Mix portion of grape water with AP white & whole wheat flour and allow to ferment at room temperature.
150g Grape water
150g All purpose white
50g Whole wheat
4
Continue feeding every ~12 hours 50:50 water & white all-purpose flour.
When not actively baking, refrigerate and feed weekly.
50% Water
50% White all-purpose
Result
Tartine Country Bread
Basic Tartine Country Bread recipe.
10% Whole Wheat
90% White
Pizza & Cinnamon Bread
Pizza dough, using 1/2 batch of the Tartine country bread.
Cinnamon bread, rolled with KA cinnamon filling.
Sausage Bread
Tartine technique, Caputo Tipo 00 flour, sausage, and mozzarella
