High Altitude with Attitude, born September 28, 2019 recipe

High Altitude with Attitude, born September 28, 2019

Longmont, Estados Unidos

Mistura

50%
50%
Líquido Farinha Outro
High Altitude with Attitude, born September 28, 2019

Preserve sua massa madre para o futuro

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desde 2019

As a native Californian, I grew up knowing the love for San Francisco style sourdough bread and want to replicate its sour, chewy texture. Now that I live at high altitude, there are new challenges to learn in store.

Características

Still fermenting. First use was in oatmeal cookies and it made them deliciously sour!

Sabor

High Altitude with Attitude, born September 28, 2019 jar shot
High Altitude with Attitude, born September 28, 2019 front shot

Receita

Ingredientes iniciais

  • 50g Rye
  • 50g White unbleached
  • 100g Water

Ingredientes para alimentar

  • 45g White unbleached
  • 45g Wheat
  • 90g Water
1
Rose nicely on day 2 Waited 48 hours to feed Day 3-7 began Removal of 2-3T starter, Add 45g wheat, 45g white unbl. bread flour. Smell is calming to a sweeter fermentation.
45g White unbleached 45g Wheat 90g Water

Método de trabalho

1
Day 1 September 28, 2019 90g Flour (45g rye, 45g white unbleached bread flour) 90g tap water
50g Rye 50g White unbleached 100g Water

Result

Belgian Wafels and Oatmeal Cookies

Annual Mother's Day Tradition celebrating Mom's Day for siblings and adult children in our families.

Sourdough Wheat Boule

High Altitude with Attitude, born September 28, 2019 Sourdough Wheat Boule first overview
High Altitude with Attitude, born September 28, 2019 Sourdough Wheat Boule second overview
High Altitude with Attitude, born September 28, 2019 Sourdough Wheat Boule first slice

Preserve sua massa madre para o futuro

Create your own Explore sourdough library

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