Mistura

44%
44%
12%
Líquido Farinha Outro
Barb

Preserve sua massa madre para o futuro

Create your own Explore sourdough library

desde 2014

After reading Michael Pollan's "Cooked" I decided I wanted to make slow fermented, (largely) whole grain, sourdough bread.

Características

The starter keeps well in the refrigerator and adds a nice touch of rye to wheat breads (of course it also serves well in rye breads).

Sabor

Barb top shot
Barb jar shot
Barb front shot
Barb rising shot

Receita

Ingredientes iniciais

  • 12% Starter
  • 44% Water
  • 44% Rye flour

Ingredientes para alimentar

1
As above, add equal parts water and rye flour to starter, let ferment for a few hours, then refrigerate.

Método de trabalho

1
Add filtered water and rye flour to starter.
12% Starter 44% Water 44% Rye flour
2
Let ferment for at least 4 hours or overnight.
3
Refrigerate.
4
Refresh when quantity gets low or starter starts seeming too old.

Result

French Country Multigrain

Formula published in Marc Levy, "French Country Bread", Bread Lines, Vol. 23, Issue 4, Winter 2015, p. 25.
Barb French Country Multigrain second overview

Kamut Sourdough

Original formula from Josey Baker, Josey Baker Bread. 100% freshly milled Kamut at 80% hydration.
Barb Kamut Sourdough first overview
Barb Kamut Sourdough second overview

GOST Borodinsky

From Stanley Ginsberg, The Rye Baker.
Barb GOST Borodinsky second overview

Preserve sua massa madre para o futuro

Create your own Explore sourdough library

Comentários

Now I'm making exclusively fresh milled, 100% whole grain breads alternating between wheat and rye.