Age
14Years
Color
Country of origin United States
Taste
& Flavour
Mixture
42%
51%
7%
Liquid
Flour
Other
Tartine-book-based Country Sourdough
Since 2010
Psychological Therapy :) Getting in touch with feeling, with homestead knowledge (Gardening, Animal Husbandry, Baking, etc)
Characteristics
Exceptional bread: soft, airy inside, with a rich and dark substantial crust outside. The flavor is flowery and sweet, with a slight ripened aroma and light sourness.
Taste & flavour
Recipe
Starting ingredients
- 100g Water
- 50g White bread flour (unbleached)
- 50g Whole wheat flour
- 1tbsp 1tbsp mature starter
- 200g Purified water (78 deg f)
- 100g White bread flour (unbleached)
- 100g Whole wheat flour
- 1tbsp Starter
- 900g White bread flour (unbleached)
- 100g Whole wheat flour
- 750g Purified water (80 deg f)
- 20g Sea salt
- 200g Leaven
Feeding ingredients
1
See starter recipe above. Water temperature: 78 degrees Farenheit.
Working method
1
Country Sourdough recipe following Chad Robertson's Tartine bread-baking book.
Starter:
200 grams (50% white bread flour, 50% whole wheat flour), and 200 grams of purified water.
This is the fresh starter, which I refresh twice per day for 3 days before I start the baking process.
100g Water
50g White bread flour (unbleached)
50g Whole wheat flour
1tbsp 1tbsp mature starter
2
Leaven:
-- 1Tbsp of fresh starter (see above)
--200 g Water (78 degrees F)
--100 g White Bread Flour (unbleached)
--100 g Whole Wheat Flour
200g Purified water (78 deg f)
100g White bread flour (unbleached)
100g Whole wheat flour
1tbsp Starter
3
Basic Country Sourdough bread ingredients:
--200 g leaven (see above)
--900 g White Bread Flour (unbleached)
--100 g Whole Wheat Flour
--750 g Purified Water (80 degree F)
--20 g sea salt
900g White bread flour (unbleached)
100g Whole wheat flour
750g Purified water (80 deg f)
20g Sea salt
200g Leaven