Nathan Scott Phillips recipe

Nathan Scott Phillips

Glen Gardner, États-Unis
Levain parfait

Mélange

50%
50%
Liquide Farine Autres
Nathan Scott Phillips

Préserver votre levain pour le futur

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Depuis 2017

After many years of bread baking adventures, I decided that I wanted to make my own sourdough and be able to one day boast a culture that I have kept alive for many years that I could possibly pass along to someone else

Caractéristiques

Beautiful bubbles when fully mature. Mild vinegar odor in the morning before feeding with strong notes of berries or wine.

Goût et saveur

Nathan Scott Phillips top shot

Recette

Ingrédients de base

  • 500g Whole wheat flour
  • 500g Water 90*f

Ingrédients pour nourrir le levain

  • 100g Levain starter
  • 100g Whole wheat flour
  • 400g White flour
  • 400g Water 95*f
1
Fed once a month, kept in refrigerator. Revive two days before baking. Leave levain out at room temperature for 30 to 60 minutes to warm up. Add ingredients into a tub, mix, cover and let rest overnight.
100g Levain starter 100g Whole wheat flour 400g White flour 400g Water 95*f

Méthode de travail

1
Mix ingredients together in a 6 quart tub. Leave uncovered for one hour. Cover and let rest until the next day.
500g Whole wheat flour 500g Water 90*f

Result

Pain au Bacon

Sourdough with 70% hydration, bacon pieces and bacon fat
Nathan Scott Phillips Pain au Bacon first overview

Country Loaf

A typical pain de campagne
Nathan Scott Phillips Country Loaf first overview

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque