Mélange

100%
Liquide Farine Autres
Bum Bum

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Depuis 2020

I was already in the process of my starter before covid. I always wantedto make my own bread. My only trial was 8 years before but with no success. So coincidentally when the lockdown hit Florida I had my starter ready and it was my great companionship. That was in March 2020. My starter is a fighter and went through many different temperatures. Today he lives in NY and is making the best loaves

Caractéristiques

My sourdough is very well balanced. I feel like I have one of the best loaves in the world.

Goût et saveur

Bum Bum top shot
Bum Bum rising shot

Recette

Ingrédients de base

  • 100% King arthur

Ingrédients pour nourrir le levain

  • 100% King arthur
1
I have an unique way to feed my starter. I discovered that I could keep it at its peak feeding once a day if kept in my wine cooler at 62° F. It’s a micro feed of 5/5/5. If I want to make bread I can use it right away or boost it 24 hours prior the autolyse with 3 feeds at room temperature.
100% King arthur

Méthode de travail

1
100% bread flour King Arthur
100% King arthur

Result

Sourdough Bread

I like to mix different flours and turmeric
Bum Bum Sourdough Bread first overview
Bum Bum Sourdough Bread second overview
Bum Bum Sourdough Bread first slice
Bum Bum Sourdough Bread second slice

With saffron

This was a very long fermentation with saffron
Bum Bum With saffron  first overview
Bum Bum With saffron  second overview

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Commentaires

I like thin crust and long fermentation. Therefore I use sometimes a wine cooler to proof my dough. I also use the wine cooler to keep my starter fed once a day.