MAX  recipe

MAX

Ocean City, United States

Age

2Years
Color

Country of origin United States

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 1495 sourdoughs
  • 82 countries
  • 1188 cities

Mixture

Unknown
Liquid Flour Other
MAX

Since 2017

I have always been in kitchen since age 5. I am driven and motivated by organic foods and processing at home. Baking at age 11 with breads this appeal was to artistry and creative. Like a puzzle each piece was amazing and addictive. Preventive health impact was compelling and knowledge was satisfying but there was science to a scale that motivates for more knowledge. Books Stacked constantly!

Characteristics

Neutral milky sweetie after feeding, strong lifting as a non bleach white flour wit a 100 g fine grind Whole Wheat used in first fermentation month. Age three months 02/2017.

Taste & flavour

MAX  top shot
MAX  jar shot
MAX  front shot
MAX  rising shot

Recipe

Starting ingredients

Feeding ingredients

1
Discard 50 replacement 100g unbleached white organic flour / 100g spring water Every 6 hours x 3 prior to bake. Keeping in the refrigerator between baking feedings 2 times weekly and if away every two weeks upon return I go to every 6 hour x3 then bake or fridge.

Working method

1
I started with 50g AP non bleach white organic flour and 50g fine grind organic Whole Wheat flour 100g spring water Covered for two days first feeding when ripe Discard 80% feeding every 24 organic AP with a continuous feed twice weekly with a discard 80% prior to baking with a 200g flour and 200 g water feeding. (If too ripe discard 50% give another feeding.)

Result

Country Rye

Fully flavored with caraway seeds, light and delicious
MAX  Country Rye  first overview
MAX  Country Rye  second overview
MAX  Country Rye  first slice
MAX  Country Rye  second slice

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Comments

This is not a complete profile to the MAX .
I have done baking with this 6 loaves over 3 bakes all in Rye. I have done 4 English Muffins bakes.. pizzas and crackers..It is typical in prior to feeding its flavor is acidic and sour then becoming a milky sweet with slightly acidic tone. I develop Rye from Max three days prior to bake for Muffins 24 hours prior to bake. I maintain in cool until process for baking.

This is for my legacy of farm to kitchen journeys. I use Hudson Valley Farms for 90% of all foods brought into the home for the last two decades. I believe this is a future living experience exploring natural leavening and cultivating for organic goodness and important healthy lifestyle.