double/triples after 8 hours. makes great bread but still trying to improve. open crumb. chewy texture. Nice crust. Slightly sour. Great for eating fresh or toasted. Delicious!

점도

맛과 풍미

레시피

시작하는 원료

g King arthur organic white bread flour

먹이재료

1:2:2 or 1:3:3 discard all but 10-14 g starter. Refresh with 70g organic bread flour (or rye if refreshing rye starter) and 70g H20. also have a white/wheat/rye flour starter. rye H20 is 85-105 degrees depending on room temp. white and combo water temps also varies depending on ambient temp of room. warmer the room the cooler the temperature of water

작업방식

100 % hydration white starter 70 grams KA organic white bread flour 70 grams H20 kept at ambient temp appx 74degrees. refresh every 12 hours. Use young for Levain. refresh feed 1:22 to 1:3:3

g King arthur organic white bread flour

Result

Sourdough bread

Organic stone milled APF/bread flour/rye/wheat. 80% hyd. slap&fold, stretch&turn. 5 hour bulk, 18hr cld pf

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의견

christine bianco

next up rye sourdough!