나이
4년
색
원산지 Hong Kong S.A.R., China
맛과 풍미
혼합물
50%
50%
액체(리퀴드)
밀가루
기타
Abraham
2020 이후
The compulsory daily feeding of the starter used to push me away. However, I found out that I do not have to feed it daily after the starter is mature, then this has become a totally different game. So my sourdough conquest began. My very first starter was conquered by yucky molds , but that actually got me so excited to study the microbiome and the best environment for the starter.
특징
It has a strong floral aroma resembling rose by itself, sweet-nut based tone like pecan or hazelnut when baked to sourdough. My friends think it has the aroma like a fancy coffee, as it grew up in my coffee-cart.
맛과 풍미
레시피
시작하는 원료
- 2tbsp Organic light rye flour
- 2tbsp Water
먹이재료
1
Organic Light Rye : Whole wheat at 2:1 ratio with Mineral water at 40-80 ppm (Mg / Ca dominant)
The temperature actually varies here . But I tried to maintain it at at stable environment with the right amount of ice pack around an insulated bag.
작업방식
1
It actually Started with only rye, following the robdunnlab.com protocol, which was great!
However, the acidity of the sourdough bread was too high for my preference, so I combined it with my 100% whole wheat (which was only sweet malt taste) at the above ratio to get both sides of the world.
2tbsp Organic light rye flour
2tbsp Water
Result
Sourdough bagels
I used either the active starter or discard (at different ratio) to make all sorts of things. Bagels is so nice!
Chocolate / cacao / cranberry sourdough
As it’s name . All with single origin chocolate and cacao. Sometimes I make a swirl one.
Sourdough discard crackers
With Abraham’s complex acidity , the crackers are so good, almost getting a little cheesy ranch flavor.
Sourdough discard whisky brownie
What’s better than a rye starter with whisky?
Basic Sourdough
This is a basic 20% whole wheat sourdough, and a no-knead one following the breadcode, the first loaf done by Abraham.
