Mistura

75%
25%
Líquido Farinha Outro
Bubbles

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

desde 2019

Originally from Ca where sourdough is readily available and developed a love for the bread growing up. Pa doesn’t have many artisan bakeries so decided to try to make real sourdough on my own.

Características

My starter is extremely active, I bake about once a week and feed to the amount needed to produce enough starter for the number of loaves I’m making with enough left over to store in fridge. I can start with as little as 50g of week old starter, feed as much as 500 grams total (125Rye,125AP,250water) and see a tripling+ growth in 4-5 hours at room temps. River valley air maybe helping?

Sabor

Receita

Ingredientes iniciais

  • 50% Filtered water
  • 25% Organic dark rye flour
  • 25% King arthur unbleached ap flour

Ingredientes para alimentar

1
Combine flour types with filtered water in separate container Add to existing starter amount - starter is kept in 26oz Weck Canning Jar Incorporate combined flour and water feeding fully and introduce as Mach air as possible I use the same wooden spatula and it is never used for anything but mixing and or dispensing starter

Método de trabalho

1
Hydration for feeding
50% Filtered water
2
Scheduled feeding flour
25% Organic dark rye flour
3
Scheduled Feeding flour
25% King arthur unbleached ap flour

Result

Bread

Bubbles Bread second overview
Bubbles Bread first slice

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library