My dad was always the baker in the family and when he passed away unexpectedly in 2015 I decided to take up sourdough baking as a way to honor his memory and stay connect to him.

특징

Active, healthy, happy living in the fridge between bakes.

점도

맛과 풍미

레시피

시작하는 원료

100% Flour

먹이재료

50% Water
50% Ka flour
50% Water
37.5% Ka flour
12.5% Rye flour

Remove from fridge, stir in or pour off hooch depending on amount. Divide starter roughly in 2.

Feed "mother" with one cup KA bread flour and equal water by weight. Leave at room temp for 2-4 hours until active and then return to fridge.

50% Water 50% Ka flour

Feed other half with 3/4 cup KA bread flour and 1/4 cup rye flour with equal water by weight. Leave at room temp 3-5 hours until at least doubled and is very active. Use this for weekend bake.

50% Water 37.5% Ka flour 12.5% Rye flour

작업방식

This is a basic white flour sourdough starter. Originally purchased from King Arthur and fed weekly with KA bread flour and water.

100% Flour

Result

Teresa's Mill Grain loaves

KA BF, 10% rye, 72% hydration, 160 grams seeds. 2 hr auto, 3 hr RT with 4 SF, overnight cold ferment.

Bowie Teresa's Mill Grain loaves second overview

Bowie Teresa's Mill Grain loaves first slice

Bowie Teresa's Mill Grain loaves second slice

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