Mélange

20%
80%
Liquide Farine Autres
The Beast

Préserver votre levain pour le futur

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Depuis 2020

I love the flavour and the additional health benefits of fermented food. I love all types of bread and baking.

Caractéristiques

The Beast is very active and more than doubles in size over an 8 hr ferment. I feed the starter a few times a week. When baking I Feed, ferment for 6-8 hrs and mix my dough. The beast produces bread with a rich crispy dark aromatic crust and a nice open crumb, mildly sour, and utterly delicious.

Goût et saveur

The Beast top shot
The Beast jar shot

Recette

Ingrédients de base

  • 70% Nootka rose milling white bread flour
  • 20% Nootka rose milling wholewheat flour
  • 10% Nootka rose milling whole rye flour

Ingrédients pour nourrir le levain

1
Tear the stiff starter into pieces, and place it in a bowl. Add the water and flour. Mix and then knead to make a firm, smooth dough, with no dry pockets of flour.

Méthode de travail

1
For my Starter I blend three flours I source from a small local flour mill here in Metchosin, BC Canada. “The Beast” started out as a liquid starter But I converted to a stiff Starter which I currently maintain. 70% Nootka Rose Milling White Bread Flour 20% Nootka Rose Milling Wholewheat Flour 10% Nootka Rose Milling Whole Rye Flour 50.3% Hydration
70% Nootka rose milling white bread flour 20% Nootka rose milling wholewheat flour 10% Nootka rose milling whole rye flour
2
Feeding routine 57g room temp water (+- 22C) 57g stiff starter 113g Flour Blend (70:20:10)

Result

Sourdough Bread

0.800 g flour 0.360 g starter 0.016g salt 0.560g water
The Beast Sourdough Bread first overview
The Beast Sourdough Bread second overview
The Beast Sourdough Bread first slice
The Beast Sourdough Bread second slice

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque