Grendel recipe

Grendel

San Francisco, United States

Age

3Years
Color

Country of origin United States

Taste
& Flavour

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Sourdough
in the world

  • 1406 sourdoughs
  • 82 countries
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Mixture

60%
40%
Liquid Flour Other
Grendel

Since 2015

I moved to San Francisco, and enjoy buying sourdough loaves. It seemed logical to try making it, as I enjoy baking generally.

Characteristics

Grendel smells strongly of bananas & alcohol when he's hungry, and sweet after being fed. He becomes active VERY quickly, and tends to climb out of his mason jar - bursting through double-layered plastic wrap. The bread we make isn't very sour at all, although if it's made on a warm day it can get a slight tang. I think of him as a pet, and talk to him a lot when he's not napping in the fridge.

Taste & flavour

Recipe

Starting ingredients

  • 50g Mystery organic bread flour
  • 50g De-clorinated san francisco tap water
  • 600g Mystery organic bread flour
  • 100g Mystery (bulk-bin) organic whole wheat flour
  • 700g Dechlorinated tap water
  • 50g King arthur organic bread flour
  • 45g Dechlorinated san francisco tap water

Feeding ingredients

  • 50g Organic king arthur bread flour
  • 45g Dechlorinated san francisco tap water
1
Same as above. He lives in the back of the fridge most of the time, but every few months (he goes MUCH longer than 2 months, often) I take him out, smell him (he smells like a bananas foster; like banana and alcohol) pour off any dark liquid, and feed him every 24 hours for a couple of days or a week, 'til baking day. He always wakes up after 1 feed, but climbs out of his jar after 2 or 3.
50g Organic king arthur bread flour 45g Dechlorinated san francisco tap water

Working method

1
Not sure if this is supposed to be the method used to bake it, or to capture/create it, but here's how I acquired Grendel. Add unlabelled "organic bread flour" from the bulk-bin at Whole Foods on 4th street to San Francisco tap water that has been left sitting on the counter for 24 hours to allow the chlorine to evaporate.
50g Mystery organic bread flour 50g De-clorinated san francisco tap water
2
Keep starter on the counter, and feed with the Organic Bread Flour and Water (50g/50g) each day, for two weeks, removing excess as mason jar overflows. Run out of bread flour, and substitute organic whole wheat flour for maybe two feedings.
600g Mystery organic bread flour 100g Mystery (bulk-bin) organic whole wheat flour 700g Dechlorinated tap water
3
Eventually, Whole Foods stopped stocking the Organic Bread Flour; at that point I ordered King Arthur-brand Organic Bread flour. The whole wheat appears to be completely gone from the starter, but I can't be sure about any organisms it might have brought with it. At this point, I've started feeding more flour than water, to give a thicker consistency.
50g King arthur organic bread flour 45g Dechlorinated san francisco tap water

Result

Crumpets

I use the excess starter after a feed to make crumpets, following the recipe on King Arthur flour's website.

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