High Altitude with Attitude, born January 6, 2018 recipe

High Altitude with Attitude, born January 6, 2018

Longmont, United States

Mélange

50%
50%
Liquide Farine Autres
High Altitude with Attitude, born January 6, 2018

Préserver votre levain pour le futur

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Since 2018

As a native Californian, I grew up knowing the love for San Francisco style sourdough bread and want to replicate its sour, chewy texture. Now that I live at high altitude, there are new challenges to learn in store.

Caractéristiques

Still fermenting prior to first use.....

Goût et saveur

High Altitude with Attitude, born January 6, 2018 jar shot
High Altitude with Attitude, born January 6, 2018 front shot

Recette

Ingrédients de base

  • 50g Rye
  • 50g White unbleached
  • 100g Water

Ingrédients pour nourrir le levain

  • 45g White unbleached
  • 45g Wheat
  • 90g Water
1
Rose nicely on day 2 Waited 48 hours to feed Day 3-7 began Removal of 2-3T starter, Add 45g wheat, 45g white unbl. bread flour. Smell is calming to a sweeter fermentation.
45g White unbleached 45g Wheat 90g Water

Méthode de travail

1
Day 1 January 6, 2018 90g Flour (45g rye, 45g white unbleached bread flour) 90g tap water
50g Rye 50g White unbleached 100g Water

Result

Belgian Wafels

Annual Mother's Day Tradition celebrating Mom's Day for siblings and adult children in our families.

Sourdough Wheat Boule

High Altitude with Attitude, born January 6, 2018 Sourdough Wheat Boule first overview
High Altitude with Attitude, born January 6, 2018 Sourdough Wheat Boule second overview
High Altitude with Attitude, born January 6, 2018 Sourdough Wheat Boule first slice

Préserver votre levain pour le futur

Créer le vôtre Explore sourdough library