Nathan Scott Phillips recipe

Nathan Scott Phillips

Glen Gardner, Stati Uniti d'America
Lievito madre perfetto

Miscela

50%
50%
Liquido Farina Altro
Nathan Scott Phillips

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dal 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

Caratteristiche

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

Sapore e aroma

Nathan Scott Phillips top shot

Ricetta

Ingredienti di partenza

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

Ingredienti per il rinfresco

  • 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

Metodo di lavorazione

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

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