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Khal Drodough

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С 2022

I love baking bread, and just wanted to try something different during the pandemic, like many others. I love the taste of store-bought sourdough, and wanted to try to make it myself.

Характеристики

Khal rises fairly quickly when fed, usually tripling in size in about 8 hours. He has a lovely dark color and plenty of bubbles. It's fairly thick, and not too runny. He makes a delicious, tangy bread, and you can truly taste the sourness. The apple and the whole wheat flour give Khal quite the lovely flavor!

Вкус и аромат

Khal Drodough top shot
Khal Drodough jar shot
Khal Drodough front shot
Khal Drodough rising shot

Рецептура

Ингредиенты для стартера

  • 113g Flour
  • 113g Water
  • 50g Apple

Ингредиенты для обновления

  • 113g Flour
  • 113g Water
  • 113g Starter
1
I begin by measuring out 113g of stone ground, whole wheat flour (preferably TAM 105 from Barton Springs Mill) into a bowl. I then measure out 113g of my active starter and add it to the bowl. I then measure out 113g of water and add it to the bowl, stirring it all until there's no dry flour left. I then return it to a clean jar for storage.
113g Flour 113g Water 113g Starter

Метод работы

1
Day 1, mix all ingredients together in a bowl, then pour into a jar (grated SugarBee apple, 113g whole wheat flour, 113g water). Leave to ferment for 3 days. On day 3, complete first feeding, keeping 113g of starter, & feeding with 113g each flour & water. Leave to ferment another 2 days. Continue feeding daily on days 5-x until starter is tripling in size & ready to use
113g Flour 113g Water 50g Apple

Result

High Hydration Loaf

High hydration basic loaf recipe from Artisan Sourdough Made Simple book. A great recipe for showing off the flavor
Khal Drodough High Hydration Loaf first overview
Khal Drodough High Hydration Loaf second overview
Khal Drodough High Hydration Loaf first slice
Khal Drodough High Hydration Loaf second slice

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