100% VOLLSTÄNDIG

Mischung

40%
40%
20%
Flüssigkeit Mehl Weitere
PJ

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seit 2009

Had sourdough bread in San Fransisco in 1989 and loved it. Tried a loaf "baked fresh" from the local supermarket back home, horrible stuff. Decided I'd make my own. Took a few years to figure it out , became a "Serious Home Baker". Eventually went to real baking school and now I own a small artisan bakery with a staff of 8.

Charakteristische Eigenschaften

PJ is a very reliable starter, even when it does get a little abused over the weekends. It easily triples over it's 12 hour fermentation periods. Breads made with this starter are not highly "sour" but do carry a definitive flavour.

Geschmack und Aroma

PJ top shot
PJ jar shot
PJ front shot
PJ rising shot

Rezept

Zutaten für den Starter

  • 40% Flour
  • 40% Water
  • 20% Starter

Zutaten für die Auffrischung

  • 40% Bread flour
  • 40% Water
  • 20% Starter
1
At the midday feed, it again gets a 1:2:2 ratio feed, this time bringing it up to the desired final quantity required for that night's bread dough. Occasional feeds of Rye (30%) are given to invigorate. A 100% rye version is also made using PJ as the base starter.
40% Bread flour 40% Water 20% Starter

Aufarbeitung

1
At the end of the baking shift, we feed the remainder "old" starter: we add water and locally grown and organic bread flour. It is a 1:2:2 ratio feed, and is a 100% hydration starter.
40% Flour 40% Water 20% Starter

Ergebnis

Hearthstone Sourdough

The 1st is PJ's primary loaf, although he's made several other types, including rye, spelt, baguettes and more.
PJ Hearthstone Sourdough first overview
PJ Hearthstone Sourdough second overview
PJ Hearthstone Sourdough first slice
PJ Hearthstone Sourdough second slice

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