Jerry recipe

Jerry

Alkmaar, Hollanda
Haritada göster
Yazdır

Yaşı

1yıl
Rengi

Kaynak ülke Hollanda

Lezzet
ve Tat

Asya
Avustralya
Arnavutluk
Afrika
Avrupa
Kuzey Amerika
Güney Amerika

dünyada

  • 2388 Ekşi Maya
  • 99 Ülke
  • 2007 Şehir

Karışım

45%
46%
9%
Sıvı Un Diğer
Jerry

Ekşi mayanızı yarınlar için saklayın.

Ekşi mayanızı ekleyin Kütüphaneyi keşfedin

2021 'dan beri

Jerry is born after one of the first lessons of my culinary school with the promise to keep him with me as my pet. With Jerry my two goals started directly: -Bake my own bread for breakfast. -Give the diner guests at my restaurant a quality homemade bread. Also I promised myself to make Jerry a family product that has to stay alive forever. Jerry, 8 Sept 2021 - Still alive

Özellikleri

Jerry is a slow riser during the day. During the bulkfermentation on the countertop at roomtemperature it can take up to 8 hours before he is doubled in size. He doesn't work well with premade flour mixes, so give him his own stuff. The speltflour can be changed to normal flour, but make sure it comes from the mill. The sourdough is capable of creating some tropical flavors like banana.

Lezzet ve Tat

Jerry top shot
Jerry jar shot
Jerry front shot
Jerry rising shot

Tarif

Başlangıç malzemeleri

  • 50g Lemaire speltmeel, de gouden engel
  • 50g Starter
  • 50g Water
  • 1tbsp Starter
  • 200g Water
  • 200g Lemaire speltmeel, de gouden engel

Besleme malzemeleri

  • 100g Water
  • 100g Lemaire speltmeel, de gouden engel
  • 100g Starter
  • 100g Water
  • 100g Lemaire speltmeel
  • 50g Starter
  • 50g Water
  • 50g Lemaire speltmeel, de gouden engel
1
Take a clean mason jar or other container and start with organic wholemeal speltflour, preferable from the mill. Add the water and flour to a bowl and mix well untill fully hydrated.
100g Water 100g Lemaire speltmeel, de gouden engel
2
For the next few days untill the bag of wholemeal speltflour is empty, keep feeding with 100 grams of starter from the previous day together with another round of wholemeal speltflour and water.
100g Starter 100g Water 100g Lemaire speltmeel
3
When the flour is out, restock it with a combination of Speltflour and Wholemeal Speltflour. After a few days, some change can usually be noticed; there may be a few bubbles on the surface, and the mixture will already smell a bit sour. It's common for the batter to have risen a little after a few days of feeding. Once that has happened it's time to speed up and feed it twice a day from now on.
50g Starter 50g Water 50g Lemaire speltmeel, de gouden engel

Çalışma yöntemi

1
Jerry is always kept on the right temperature of 26°C. So before feeding I'll make sure what to know my roomtemperature is so I can decide what the watertemperature should be. The watertemp is calculated by (26°C*2)-Room or Flourtemperature. So a roomtemp of 20°C will result in needing a watertemperature of 32°C. This all is gives the starter a nice start with his rise or fermentation.
50g Lemaire speltmeel, de gouden engel 50g Starter 50g Water
2
I'll always mix the water and starter first together and then add the flours. This will me mixed in a clean bowl before finding his place into the sourdough jar, closed of with a cheese cloth.
3
If making bread, I'll scale up the starter the day before and make sure it is activated around 00.00, 8 - 10 hours before kneading.
1tbsp Starter 200g Water 200g Lemaire speltmeel, de gouden engel

Result

Tartine Country Loaf Bread

750 Water 200 Jerry 900 Wheat Flour, Gouden Engel 100 Lemaire Speltflour, Gouden Engel 20 Salt
Jerry Tartine Country Loaf Bread first overview
Jerry Tartine Country Loaf Bread second overview
Jerry Tartine Country Loaf Bread first slice
Jerry Tartine Country Loaf Bread second slice

Ekşi mayanızı yarınlar için saklayın.

Ekşi mayanızı ekleyin Kütüphaneyi keşfedin