Mistura

50%
50%
Líquido Farinha Outro
December19

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

desde 2019

Upcoming retirement and the desire to ‘ make something’.

Características

I use regularly and feed daily. I used to keep it at 68% hydration allowing a wetter autolyse. I now stick with 100% hydration for simplicity and easier pouring.

Sabor

December19 top shot
December19 jar shot
December19 front shot
December19 rising shot

Receita

Ingredientes iniciais

  • 125g Plain flour
  • 125ml Water

Ingredientes para alimentar

  • 129g Plain flour
  • 125g Water
1
I usually take the starter out of the fridge first thing in the morning, feed it and then use it six hours later. If I’m not baking the next day I feed it before putting it in the fridge. Alternatively I feed last thing at night, leave at room temperature, for use in the morning.
129g Plain flour 125g Water

Método de trabalho

1
Originally 68% hydration to allow a wetter autolyse. I now keep it at 100% for simplicity
125g Plain flour 125ml Water

Result

90% standard daily loaves, either white or more often 25% or so wholewheat or malted, which is a favourite.
December19  first overview
December19  second overview
December19  first slice

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

Comentários

I made my first loaf in time for Christmas 2019 and was baking every few days until lockdown filled the house up with the family. Luckily I had a 16kg sack of flour that a fellow baker (Jim) had ordered for me so I survived the flour shortage.
During lockdown I was baking almost daily. Flour type varied. Sack was Doves organic white, supplemented as I ran short with a less strong French T55 flour.
I also Like to use a locally milled stoneground flour from Burton Mill .
I tend to bake at low hydration (63-70%) for ease and good oven spring.
I’ve now baked loaf no.165 after nine months.