Bob recipe

Bob

Gainesville, United States

Age

7Years
Color

Country of origin United States

Taste
& Flavour

Asia
Australia
Antarctica
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Europe
North America
South America

Sourdough
in the world

  • 1556 sourdoughs
  • 82 countries
  • 1188 cities

Mixture

47%
48%
4%
Liquid Flour Other
Bob

Since 2012

As someone in the restaurant industry by profession, it's only logical that I would bake my own bread. And let's face it, sourdough is much more satisfying that commercial yeast risen breads. Add to that a lack of good local bread available for purchase, and that it makes a great gift for friends...I started my bread journey.

Characteristics

I tend to prefer a strongly sour bread, so I keep my starter a bit firm. The rye/ww helps increase activity and adds additional flavor.

Taste & flavour

Bob top shot
Bob jar shot
Bob front shot
Bob rising shot

Recipe

Starting ingredients

  • 50% All purpose
  • 50% Dark rye
  • 100% Water
  • 90% All purpose
  • 5% Whole wheat
  • 5% Dark rye
  • 100% Water
  • 20% Levain

Feeding ingredients

  • 90% All purpose
  • 5% Dark rye
  • 5% Whole wheat
  • 100% Water
  • 20% Levain
  • 100% Flour
  • 100% Water
  • 100% Flour
  • 85% Water
1
Stir. Discard. Feed. Depending on use, levain quantity and flours may vary. Also occationally starter is split to make a stiffer levain, again, depending on intended use.
90% All purpose 5% Dark rye 5% Whole wheat 100% Water 20% Levain
2
Before baking, feeding is increased to every 8 hours and flour blend and hydration may also be altered based on intended use and desired final product taste. The increased feeding also insures a stronger, more active leavening ability and a younger tasting levain.
100% Flour 100% Water
3
For longer storage, feeding occurs weekly and it's stored refrigerated. A lower hydration used.
100% Flour 85% Water

Working method

1
Mix and let sit 3-5 days depending on ambient weather. I've found that the addition of rye helps (even more so than whole wheat) especially when you don't have access freshly milled, quality flours.
50% All purpose 50% Dark rye 100% Water
2
Feed every 12 hours till consistent rise established.
90% All purpose 5% Whole wheat 5% Dark rye 100% Water 20% Levain

Result

Sourdough Boule

90/10 White/Wheat, 78% Hydration
Bob Sourdough Boule first overview
Bob Sourdough Boule second overview
Bob Sourdough Boule first slice
Bob Sourdough Boule second slice

Bob  first overview

Bob  first overview

Preserve your sourdough for the future

Create your own