Adam Levain recipe

Adam Levain

Quezon City, Philippines
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Age

8Years
Color

Country of origin Philippines

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 3005 sourdoughs
  • 112 countries
  • 2502 cities

Mixture

50%
50%
Liquid Flour Other
Adam Levain

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Since 2016

i like the flavor of sourdough compared to commercial bread. and i like to practice the skill.

Characteristics

When ripe, smelling like peaches / mango / haribo

Taste & flavour

Adam Levain top shot
Adam Levain jar shot
Adam Levain front shot
Adam Levain rising shot

Recipe

Starting ingredients

  • 100% Local milled bread flour
  • 100% Distilled water , 24c

Feeding ingredients

  • 100% Starter
  • 25% Distilled water
  • 25% Locally milled flour
1
Feeding Ratio 4:1:1 Starter : Water: Flour maturation 3-4hrs refresh 5-6 times before mixing in dough
100% Starter 25% Distilled water 25% Locally milled flour

Working method

1
Distilled Water and locally milled bread flour 1:1 Mix and let mature at 24-25C for 24-48 hours
100% Local milled bread flour 100% Distilled water , 24c
2

Result

White Sourdough

Basic white loaf at 65% Hydration, manual mix / s/f, retard the proofing, cooked in cocotte.
Adam Levain White Sourdough first overview
Adam Levain White Sourdough second overview
Adam Levain White Sourdough first slice
Adam Levain White Sourdough second slice

Preserve your sourdough for the future

Create your own Explore sourdough library