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Liquide Farine Autres
Patricia

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Depuis 2019

My love for cooking brought me to the challenge of sourdough. It is a difficult concept to wrap your head around, but allows for so much creativity when understood. Also who doesn't absolutely love good bread.

Caractéristiques

Patricia is a rye starter. I feed it with 100% hydration. Water at 85 degrees, and 50 grams of stone ground rye, as well as 50 grams AP white. It is a denser heavier bread, but reacts great. I mix it often with White flour during the leaven to give it more air, but it still retains the lovely rye flavor. The rye needs to be off set with more white flour, but flavors combined are magical.

Goût et saveur

Patricia top shot

Recette

Ingrédients de base

  • 100g Water
  • 50g Stone ground rye
  • 50g Add 50 g ap white

Ingrédients pour nourrir le levain

1
Patricia is a rye starter. I feed it with 100% hydration. Water at 85 degrees, and 50 grams of stone ground rye, as well as 50 grams AP white. It is a denser heavier bread, but reacts great. I mix it often with White flour during the leaven to give it more air, but it still retains the lovely rye flavor.

Méthode de travail

1
I discard all but 50-75 grams and add 100 G water at 75 Degrees.
100g Water
2
I then add 50 Grams stone ground rye.
50g Stone ground rye
3
Then add 50 G AP white flour
50g Add 50 g ap white

Result

Patricia  first overview
Patricia  second overview
Patricia  first slice
Patricia  second slice

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque