The Red Shed recipe

The Red Shed

San Diego, United States

Age

1Year
Color

Country of origin United States

Taste
& Flavour

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Mixture

Unknown
Liquid Flour Other
The Red Shed

Since 2017

I am/was an avid home brewer and have had success brewing several "wild" ales by letting my beer ferment from the natural yeast and bacteria in the air. That prompted me to try making my own starter. It took a couple tries, but eventually I was successful. I started my starter in my backyard shed over about 6 days. My process: Windows open, fan on, and a loosely covered bowl of flour and water!

Characteristics

Due to my schedule, I've had to keep my starter in the fridge Saturday - Wednesday, so it takes a couple feedings to get going again.

Taste & flavour

The Red Shed rising shot

Recipe

Starting ingredients

Feeding ingredients

1
I typically feed my starter by first adding the water, then starter and mix. Once dissolved I add the flour and finish mixing. I keep it in my microwave which typically keeps it around 74°F.

Working method

1

Result

Olive, Herbs de Provence, and lemon zest

Pictured first, this loaf is still one of my favorites to bake, even when I over proof it!
The Red Shed Olive, Herbs de Provence, and lemon zest first overview
The Red Shed Olive, Herbs de Provence, and lemon zest second overview
The Red Shed Olive, Herbs de Provence, and lemon zest first slice

Baker's Field Flour

These loaves were baked using freshly milled hard spring wheat from Baker's Field Breads and Flours in Minnesota.
The Red Shed Baker's Field Flour first overview
The Red Shed Baker's Field Flour second overview
The Red Shed Baker's Field Flour first slice

Einkorn Miche

I adapted this recipe from Maurizio at theperfectloaf.com. That guy is treasure trove of baking knowledge!
The Red Shed Einkorn Miche first overview
The Red Shed Einkorn Miche second overview

Preserve your sourdough for the future

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