Paris  recipe

Paris

Spokane, United States

Age

2Years
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

100%
Liquid Flour Other
Paris

Since 2016

I initially was inspired to make sourdough because I wanted to create amazing food for affordable cost for my family. It inspired me to keep practicing and practicing until I got it down right, beginning with a no knead recipe and following a modified version of Chad Robertson’s recipe for a three ingredient country loaf.

Characteristics

Sweeter initial flavor, with light sour on the end- increasing with a longer fermentation. After initial fermentation and before bench rest it has a ‘farty’ Scent, which dissipates as it’s shaped. The outside crust is light and crunchy and the inside texture is very moist, and has an even crumb without very large holes.

Taste & flavour

Paris  top shot

Recipe

Starting ingredients

  • 100g All purpose organic flour
  • 100g Local high quality tap water

Feeding ingredients

1
I add the water to the small amount of starter left in the glass jar, then add the flour, stirring with a wooden spoon used only for this purpose.

Working method

1
I use only flour and water when feeding my sourdough. I originally revived some from a local baker, and have continues to utilize and feed it for about a year now. Organic all purpose Central milling flour, and local high quality tap water
100g All purpose organic flour 100g Local high quality tap water

Result

Country Boule

organic AP flour (500 g) local high quality tap water (400g) , Him. pink salt (20 g), 8 hr bulk ferment, 4 hr rise
Paris  Country Boule  first overview
Paris  Country Boule  second overview
Paris  Country Boule  first slice
Paris  Country Boule  second slice

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