Mistura

Unknown
Líquido Farinha Outro
Alexandria

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

desde 2019

I love that something complex can be created with only three raw ingredients.

Características

My starter is fed using a T85 red wheat flour from Cairnspring Mills, and rye flour from Fairhaven Mill. I use 80% wheat and 20% rye. It has a nice milky sweet smell right after feeding, and a pungent cheesy smell when ripe.

Sabor

Receita

Ingredientes iniciais

Ingredientes para alimentar

  • 100% Water
  • 80% Wheat flour
  • 20% Rye flour
  • 40% Starter
1
Add 100 grams water to a clean jar
100% Water
2
Add 80 g T85 flour from Cairnspring Mills. My preference is Expresso, but I've also used Sequioa and Edison.
80% Wheat flour
3
Add 20 g rye. I usually use the rye from Fairhaven Mill, but I occasionally use the rye from Bob's Red Mill.
20% Rye flour
4
Add 30-50 g starter depending on the ambient temperature.
40% Starter
5
Mix vigorously. Summers in the pacific northwest are mild. If the temperature is above 25 degrees Celsius, I leave the starter in a cabinet in the fridge. Otherwise, I leave the starter in the over with the oven light on during the day. At night I let the starter rest at whatever the ambient temperature in the kitchen is. This ranges from about 17 to 22 degrees Celsius throughout the year.

Método de trabalho

1

Result

Chuckanut Sourdough

This is my rustic sourdough that is inspired by Chad Robertson's famous Tartine bread.

Cascade Pan Bread

This is the best bread I make. I use flour from Bluebird Grain Farms.

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library