My go too bread is made with 55% bread flour, 20% whole wheat, 20% dark rye, 5% dark buckwheat, and 75% water. It is stretched and folded four times to develop the gluten with a 45-60 minutes rest between which all helps to create flavour. This dough rests for 60 minutes more, and then place in a banneton and then sits in a fridge for three days, creating even more flavour.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

240g Organic bread flour
100% Room tep water

Zutaten für die Auffrischung

I bake weekly, and then I have water sitting out at least overnight. I'm adding the raw dough, after the 1st stretch & fold , about the same amount that I used back into a jar that is kept in the fridge.

Aufarbeitung

The starter was begun using organic bread flour (BF) and filtered water using the Zerowater filtration system. After the first bake of just using BF, I began to add a combination of whole wheat, rye, and some buckwheat. I just use the one starter, and have used it to make other dough using different flours. If I recall, basically subtract 1-cup and then add 1/2-cup of bread flour for about a week.

240g Organic bread flour 100% Room tep water

Ergebnis

Some sourdough breads.

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Kommentare

Daniel Cosgriffe

Making the starter was just bread flour and filtered room temp water, and then first bake was with bread flour. I just use one starter but will add it to any sourdough bread I make, pumpkin or my regular bread of bread flour, whole wheat, rye, and buckwheat or straight bread flour.