혼합물

42%
42%
16%
액체(리퀴드) 밀가루 기타
Athos

Preserve your sourdough for the future

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2008 이후

Wanted to bake better and healthier bread.

특징

He is a tad picky about the flour he is fed with. Here in Canada I feed Anita's organic unbleached white flour which he loves. When traveling, it does happen that he is not too excited about a certain flour. It might be wishful thinking but I think the traveling/exposing him to a lot of different flours, mad him stronger. He is a reliable work horse!

맛과 풍미

Athos top shot
Athos jar shot
Athos front shot
Athos rising shot

레시피

시작하는 원료

  • 50g Flour, organic white
  • 50g Water, evian
  • 20g Starter

먹이재료

  • 42% Water, evian
  • 16% Starter
  • 42% Flour, organic, white, unbleached
1
For production: I dissolve 40% sourdough start in 100% water (Evian), then add 100% organic white unbleached wheat flour(bakers p, If in Canada it is Anita's flour, if traveling any given local organic white unbleached flour. At this ratio Athos is at his best after 6-8 hours at room temperature. If I'm not baking that day the ratio is 100% flour, 100% water and only 20% starter, fed every 12 hrs.
42% Water, evian 16% Starter 42% Flour, organic, white, unbleached

작업방식

1
For production: I dissolve 40% sourdough start in 100% water (Evian), then add 100% organic white unbleached wheat flour (bakers percent), If in Canada it is Anita's flour. Athos is at his best after 6-8 hours at room temperature.
50g Flour, organic white 50g Water, evian 20g Starter

Result

Brioche

Old style, buttery Brioche.
Athos Brioche first overview
Athos Brioche second overview

Pumpkin Spice Bread

A perfect fall loaf, made with apple cider instead of water. With walnuts and pumpkin puree.
Athos Pumpkin Spice Bread first overview

Rugbrød

My version of the famous Danish rye bread.
Athos Rugbrød first overview

Pizza

Sourdough Pizza is simply the best!
Athos Pizza first overview
Athos Pizza second overview

Miche

French Farmers Bread
Athos Miche first overview
Athos Miche second overview
Athos Miche first slice

Preserve your sourdough for the future

Create your own Explore sourdough library

의견

Athos loves to travel. It is fascinating to see how fast he adapts to the different local flours we have experimented with yet.