Nathan Scott Phillips recipe

Nathan Scott Phillips

Glen Gardner, United States
Perfect sourdough

Age

2Years
Color

Country of origin United States

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 1556 sourdoughs
  • 82 countries
  • 1188 cities

Mixture

50%
50%
Liquid Flour Other
Nathan Scott Phillips

Since 2017

After many years of bread baking adventures, I decided that I wanted to make my own sourdough and be able to one day boast a culture that I have kept alive for many years that I could possibly pass along to someone else

Characteristics

Beautiful bubbles when fully mature. Mild vinegar odor in the morning before feeding with strong notes of berries or wine.

Taste & flavour

Nathan Scott Phillips top shot

Recipe

Starting ingredients

  • 500g Whole wheat flour
  • 500g Water 90*f

Feeding ingredients

  • 100g Levain starter
  • 100g Whole wheat flour
  • 400g White flour
  • 400g Water 95*f
1
Fed once a month, kept in refrigerator. Revive two days before baking. Leave levain out at room temperature for 30 to 60 minutes to warm up. Add ingredients into a tub, mix, cover and let rest overnight.
100g Levain starter 100g Whole wheat flour 400g White flour 400g Water 95*f

Working method

1
Mix ingredients together in a 6 quart tub. Leave uncovered for one hour. Cover and let rest until the next day.
500g Whole wheat flour 500g Water 90*f

Result

Pain au Bacon

Sourdough with 70% hydration, bacon pieces and bacon fat
Nathan Scott Phillips Pain au Bacon first overview

Country Loaf

A typical pain de campagne
Nathan Scott Phillips Country Loaf first overview

Preserve your sourdough for the future

Create your own