Canandaigua014 recipe

Canandaigua014

Canandaigua, Vereinigte Staaten

Mischung

33%
33%
33%
Flüssigkeit Mehl Weitere
Canandaigua014

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seit 2014

I have been interested in self-sufficiency and all things fermentation. I wanted to create my own culture from wild yeasts and was successful. The next obvious progression was bread making.

Charakteristische Eigenschaften

Aggressive grower with mild acidic taste .

Geschmack und Aroma

Canandaigua014 jar shot
Canandaigua014 front shot
Canandaigua014 rising shot

Rezept

Zutaten für den Starter

  • 100g Starter
  • 100g Water
  • 100g Flour

Zutaten für die Auffrischung

1
Take starter out of refrigerator and allow to come to room temperature. Add Starter to clean 1qt glass jar. Add room temp water. Mix with starter until well blended. Add Bread Flour. Stir aggressively to fully incorporate all of the liquid.. Allow to ferment overnight Ready to use

Aufarbeitung

1
Add Starter to clean 1qt glass jar.
100g Starter
2
Add room temp water. Mix with starter until well blended.
100g Water
3
Add Bread Flour. Stir aggressively to fully incorporate all of the liquid.
100g Flour
4
Using a silicone spatula scrape sides of jar to push all of re-freshed starter to the bottom of the jar. Loosely screw jar lid onto jar. Do not tighten. Leave to ferment overnight at room temp.

Ergebnis

Coffee Country Loaf

White Country-style bread substituting 500g cold-brew coffee for 100g water.
Canandaigua014 Coffee Country Loaf first overview
Canandaigua014 Coffee Country Loaf second overview

Cinnamon Raisin Bread

A favorite of many is the Cinnamon Raisin Bread. Develops a wonderfully hearty , crispy crust and a sweet and soft crumb
Canandaigua014 Cinnamon Raisin Bread first overview
Canandaigua014 Cinnamon Raisin Bread second overview

Sea Salt Ciabatta

Savory Ciabatta baked with sea salt and butter-flavored olive oil baked on the crust
Canandaigua014 Sea Salt Ciabatta first overview
Canandaigua014 Sea Salt Ciabatta second overview
Canandaigua014 Sea Salt Ciabatta first slice

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Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek

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