Mélange

50%
50%
Liquide Farine Autres
Grandpa

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Depuis 1963

There is a great tradition in Greece around sourdough. I was always curious if the sourdough made from women in different villages all over the country is the only type of sourdough one can develop. So I started my experiments and I understood that sourdough develops its features at it grows older.

Caractéristiques

The whole grain flour it is made of, is coarse enough so the sourdough becomes more like a sponge at it grows. Its aromas are full and a bit sour. Its color is something between gray and brown.

Goût et saveur

Grandpa  top shot
Grandpa  jar shot
Grandpa  front shot
Grandpa  rising shot

Recette

Ingrédients de base

  • 50% Whole wheat flour
  • 50% Water

Ingrédients pour nourrir le levain

  • 50% Whole wheat flour
  • 50% Water
1
I store my sourdoughs in the fridge as I make bread every 5-6 days. When I need to feed my sourdough I get it out of the refrigerator and bring it to 20oC.
2
Then I get the quantity I need for my bread.
3
I discard the rest so I have about 100g of sourdough.
4
I feed it with 80g water and 80g whole wheat flour I buy from the same village produced by the same family gave me the original sourdough.
50% Whole wheat flour 50% Water
5
Finally, I put it back to the fridge

Méthode de travail

1
This sourdough was given to me from an old lady when I visited a village in Crete called Agios Konstantinos. When I asked her how old this sourdough is she naturally answered: "I don't know, who cares?"
50% Whole wheat flour 50% Water

Result

Artisanal Bread

Whole wheat flour bread
Grandpa  Artisanal Bread first overview
Grandpa  Artisanal Bread second overview
Grandpa  Artisanal Bread first slice
Grandpa  Artisanal Bread second slice

Focaccia

Italian recipe for sourdough focaccia with tomatoes oregano and olive oil
Grandpa  Focaccia first overview
Grandpa  Focaccia second overview
Grandpa  Focaccia first slice
Grandpa  Focaccia second slice

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque