AVL-18 WF and AVL-18 RF recipe

AVL-18 WF and AVL-18 RF

ASHEVILLE, États-Unis

Mélange

50%
50%
Liquide Farine Autres
AVL-18 WF and AVL-18 RF

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque

Depuis 2017

I had had a sourdough starter while in graduate school and baked regularly. Upon retirement I decided to take up baking again.

Caractéristiques

The rye culture is dense, grainy and brown. The white culture is very airy and ferments more quickly than the rye culture.

Goût et saveur

AVL-18 WF and AVL-18 RF top shot

Recette

Ingrédients de base

  • 100g Fine Rye Flour
  • 100g Water

Ingrédients pour nourrir le levain

1
Discard approximately 75% of culture then add 100 g water and 100 g of flour, stir and allow to incubate overnight. I maintain two separate cultures: on fed with rye flour and one fed with white bread flour.

Méthode de travail

1
I started my culture after moving to Asheville using "Sourdough: Starting One and Maintaining It" as described by Sandor Katz in "The Art of Fermentation". Since then I have maintained two parallel cultures, feeding approximately 50 g of culture daily with 100 g of water and 100 g King Arthur rye flour and 100 g King Arthur bread flour respectively.
100g Fine Rye Flour 100g Water
2
The mixture was placed in a mason jar with a gauze lid, stirred daily and fed every two days until fermentation was evident. This took approximately 10 days.

Result

Bread, croissant, pancakes

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque