Double refresh gives a fairly active and rapid fermentation at room temperature allowing soft textured but only very mildly acidic taste . Typical bulk 3hrs, shape and final proof 1 hr.

점도

맛과 풍미

레시피

시작하는 원료

50% Strong white flour
50% Water

먹이재료

50% Flour
50% Water

Keep a small amount regrigerated e.g. 50-100g. Refresh 50/50 with flour and water, room temperature; quantity typically scaled up in two stages: add 75g water & 75g strong white flour 8-12 hours then remove and use 150g to scale up to required amount for batch required for planned bake.

50% Flour 50% Water

작업방식

This culture was originally begun in a wholemeal rye mixture, with water in equal parts. Then used to create a white flour culture, refreshed on average each week. This is around 12 years old and has been twice recovered from frozen when the working dough became contaminated. My typical formula = 70% refreshed sourdough (50/ 50), 55% water/liquid, 1.5% salt, 100% flour (or mixture of flours).

50% Strong white flour 50% Water

Result

Flaxseed Sourdough

White sourdough with added flaxseed.

Preserve your sourdough for the future

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