Age
10Years
Color
Country of origin United States
Taste
& Flavour
Mixture
44%
44%
12%
Liquid
Flour
Other
Barb
Since 2014
After reading Michael Pollan's "Cooked" I decided I wanted to make slow fermented, (largely) whole grain, sourdough bread.
Characteristics
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).
Taste & flavour
Recipe
Starting ingredients
- 12% Starter
- 44% Water
- 44% Rye flour
Feeding ingredients
1
As above, add equal parts water and rye flour to starter, let ferment for a few hours, then refrigerate.
Working method
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.
Comments
Now I'm making exclusively fresh milled, 100% whole grain breads alternating between wheat and rye.