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Líquido Farinha Outro
Levain on a Prayer

Preserve sua Fermentação Natural para o futuro

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desde 2016

I love the taste of sourdough, and my sister and father had started to make some about 6 months ago. Decided to try my hand at it, and I've loved baking ever since!

Características

Solid crumb. moderate lift. Buttermilk acidity. Dark crumb.

Sabor

Levain on a Prayer top shot
Levain on a Prayer jar shot
Levain on a Prayer front shot
Levain on a Prayer rising shot

Receita

Ingredientes iniciais

  • 100% Organic rye flour
  • 100% Tap water

Ingredientes para alimentar

1
Discard half of the spent starter. Add 90C tap water to the remaining starter, and mix until fully combined. Add an equal weight of organic rye flour, and mix until fully combined.

Método de trabalho

1
I feed by starter once a day: 1:1 flour to water. I use organic rye flour and tap water (slightly hard in Kitchener). The temperature in my kitchen is usually 18-19 degrees in the Fall-Winter months. Very alcohol and vinegary smells after 1 day, and it passes the float test every time!
100% Organic rye flour 100% Tap water

Result

Standard Sourdough 16hr total

I really only bake sourdough at this point. going to be expanding that soon though!
Levain on a Prayer Standard Sourdough 16hr total  first overview
Levain on a Prayer Standard Sourdough 16hr total  second overview
Levain on a Prayer Standard Sourdough 16hr total  first slice
Levain on a Prayer Standard Sourdough 16hr total  second slice

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library