Età
8Anni
Colore
Paese di origine Stati Uniti d'America
Taste
& Flavour
Miscela
50%
50%
Liquido
Farina
Altro
Starvin' Marvin
dal 2016
I realized that in my seventy years of life, I've never tasted wild fermented bread. I always assumed that the sourdough bread in our bakeries was the real thing! I saw Michael Pollan's TB program COOKED and learned what real bread is!
Caratteristiche
It is only a few weeks old as I am new to sourdough baking. However it is doing a nice job on all my bakes. I however am in the learning curve. So, I have made a few mistakes along the way. I once tried to bake without my leaven passing the float test--poor result. Then, I once allowed it to over-proof--bad result (it was edible and tasted fine....just not as high and the crumb was too dense
Sapore e aroma
Ricetta
Ingredienti di partenza
- 50% Organic unbleached flour
- 50% Organic red wheat berries home ground
- % Filtered water to make a heavy batter
Ingredienti per il rinfresco
1
Take it out of the refridgerator. Let it warm up. Discard all but a heaping Tablespoon. Add 200 grams or a bit more in order to make it batter-like of 24C water and 200 grams of 50% organic unbleached white flour and 200 grams of 50% whole wheat flour. Use some to bake the next loaves and some goes back into the refrigerator for next week's.
Metodo di lavorazione
1
I went according to the Tartine book with the 50% organic unbleached flour and 50% (home ground) whole wheat flour. I set it out on the counter until bubbling, then fed it over a period of time until mature. Now it's the source of all my baking exploits.
50% Organic unbleached flour
50% Organic red wheat berries home ground
% Filtered water to make a heavy batter
Result
Walnut/Apricot/Red Quinoa Sourdough Bread
Tartine Country Loaf Recipe with Walnuts, pieces of Dried Apricot and Red Quinoa added.
Commenti
I am new to the sourdough world, and I am so thrilled to be a part of it. Everyone online has been so friendly and helpful. I feel like I am now part of a brotherhood of sourdough bakers and that we are all supporting each other and enjoying our passion for sourdough.
Welcome to the club. And do not forget to share your sourdough on your FB profile to engage others. #thequestforsourdough