Mistura

50%
50%
Líquido Farinha Outro
Patricia

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

desde 2019

My love for cooking brought me to the challenge of sourdough. It is a difficult concept to wrap your head around, but allows for so much creativity when understood. Also who doesn't absolutely love good bread.

Características

Patricia is a rye starter. I feed it with 100% hydration. Water at 85 degrees, and 50 grams of stone ground rye, as well as 50 grams AP white. It is a denser heavier bread, but reacts great. I mix it often with White flour during the leaven to give it more air, but it still retains the lovely rye flavor. The rye needs to be off set with more white flour, but flavors combined are magical.

Sabor

Patricia top shot

Receita

Ingredientes iniciais

  • 100g Water
  • 50g Stone ground rye
  • 50g Add 50 g ap white

Ingredientes para alimentar

1
Patricia is a rye starter. I feed it with 100% hydration. Water at 85 degrees, and 50 grams of stone ground rye, as well as 50 grams AP white. It is a denser heavier bread, but reacts great. I mix it often with White flour during the leaven to give it more air, but it still retains the lovely rye flavor.

Método de trabalho

1
I discard all but 50-75 grams and add 100 G water at 75 Degrees.
100g Water
2
I then add 50 Grams stone ground rye.
50g Stone ground rye
3
Then add 50 G AP white flour
50g Add 50 g ap white

Result

Patricia  first overview
Patricia  second overview
Patricia  first slice
Patricia  second slice

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library