Âge
5Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
73%
26%
Liquide
Farine
Autres
Milo
Depuis 2019
My girlfriend really wanted some and my buddy was really into making it, so I decided to get into it!
Caractéristiques
Yeasty and nutty with minimal tartness. Plays well with cold and is wildly active when warm. Whole wheat flour is it's preferred flour to rise.
Goût et saveur
Recette
Ingrédients de base
- 150g Water
- 60g Red fife
- 30g Bread flour
- 10g Rye flour
- 10g Buckwheat flour
Ingrédients pour nourrir le levain
- 50g Water
- 40g Red fife
- 10g White flour
- 10g Rye flour
1
Remove from fridge, allow to become active.(6-8 hours)
2
Discard 120 g of starter And add below ingredients
50g Water
40g Red fife
10g White flour
10g Rye flour
Méthode de travail
1
Mix all together and let sit out overnight, covered with a paper towel
150g Water
60g Red fife
30g Bread flour
10g Rye flour
10g Buckwheat flour
2
Discard 50g, mix in the same ingredients as above, but halved. Allow to sit for another day.
3
Day 3-7, discard 150g, and mix in the ingredients above, but halved from first step.
4
By this point, it should be rising on a schedule, and healthy. Feed every 12 hours with 50g red fife, 10 g white flour, and 50 g water. Discard 100 g starter
Result
Black Garlic Sourdough
A delicious combination of black garlic and sourdough bread!