나이
10년
색
원산지 United States
맛과 풍미
혼합물
44%
44%
12%
액체(리퀴드)
밀가루
기타
Barb
2014 이후
After reading Michael Pollan's "Cooked" I decided I wanted to make slow fermented, (largely) whole grain, sourdough bread.
특징
The starter keeps well in the refrigerator and adds a nice touch of rye to wheat breads (of course it also serves well in rye breads).
맛과 풍미
레시피
시작하는 원료
- 12% Starter
- 44% Water
- 44% Rye flour
먹이재료
1
As above, add equal parts water and rye flour to starter, let ferment for a few hours, then refrigerate.
작업방식
1
Add filtered water and rye flour to starter.
12% Starter
44% Water
44% Rye flour
2
Let ferment for at least 4 hours or overnight.
3
Refrigerate.
4
Refresh when quantity gets low or starter starts seeming too old.
Result
French Country Multigrain
Formula published in Marc Levy, "French Country Bread", Bread Lines, Vol. 23, Issue 4, Winter 2015, p. 25.
Kamut Sourdough
Original formula from Josey Baker, Josey Baker Bread. 100% freshly milled Kamut at 80% hydration.
GOST Borodinsky
From Stanley Ginsberg, The Rye Baker.
의견
Now I'm making exclusively fresh milled, 100% whole grain breads alternating between wheat and rye.