Age
Unknown year
Color
Country of origin United States
Taste
& Flavour
Mixture
50%
40%
10%
Liquid
Flour
Other
Tsubasa
Since Unknown
Apparently this culture can be traced all the way back to san fransisco 1810 . The person I purchased from bought the sourdough starter from a very famous bakery in San Francisco in 1951 while she and her husband were traveling for the Navy. The baker at the time told her the starter had been in use at the bakery since 1850 but the starter had already been in the family 40yrs before the bakery!
Characteristics
I have an extremely moist crumb and a crispy- but not hard crust on the outside. Usually big holes as I do not preshape. Always get an awesome ear and decent oven spring!
Taste & flavour
Recipe
Starting ingredients
- 300g Lily white flour
- 40g Sprouted wheat flour
- 40g Dark rye flour
- 5g Diastatic malt powder
- 15g Vital wheat gluten
- 80% Water
- 80g Starter
- 3% Salt
- 4% Water
Feeding ingredients
- 50g Dark rye flour
- 50g Water
- 10g Starter
1
My starter was originally fed with white flour before I purchased it dry, but was reanimated with dark rye flour and has been fed dark rye ever since. I also have a sprouted wheat culture from the same family that I feed sprouted wheat. I use tap water that has been sitting for 2+ days to make sure all chlorine is evaporated. I use a very tiny amount of my starter- 10g or less.
50g Dark rye flour
50g Water
10g Starter
2
When mature I either bake with it, or once it starts to deflate I will place discard in a fridge container for discard baking and re-feed.
Working method
1
I add 300g Lily White Flour from Great River Organic Milling, 40g King Arthur sprouted wheat, 40g whole rye from Great River Organic Milling, 15g vital wheat gluten (if using high hydration and not always) and 5g diastatic malt powder to 75-80% water. I autolyse this mixture anywhere from 1-12hrs
300g Lily white flour
40g Sprouted wheat flour
40g Dark rye flour
5g Diastatic malt powder
15g Vital wheat gluten
80% Water
2
After autolyse I add my mature starter - after feed and at least doubling in size - and salt - mix well and let sit for 30min - Then, I add another 2-7% water in 2 small batches (bassinage), making sure to fully incorporate before adding the 2nd batch and kneading again.
80g Starter
3% Salt
4% Water
3
Every 20-30min I stretch and fold the dough - 4-5 folds - 4 sets - then laminate the dough and place in a clean container - when I laminate I also grab a small sample from my dough and put it into a smaller cylindrical container in order to watch growth. Then I add coil folds every 1hr or whenever the dough lays flat in the container.
4
Depending on the smell and texture of the dough - I end bulk fermentation anywhere from 30-75% growth, shape my dough with a letter fold then rolling it up, creasing the sides and placing into the banneton. Sometimes I add stitching if my dough does not seem taught enough from shaping. Usually I then place the banneton in the fridge overnight.
5
The next morning I preheat my oven 500F/260C for 1hr. Then I Place my banneton upside down on parchment paper - score my dough and lower it into my dutch oven. I add 1 ice cube and a few sprays of water from a spray bottle - close the lid - and bake for 25mins, lowering the oven to 480F/248C. I then take the lid off and bake for another 10-15mins as I prefer a "blonder" type loaf.