Richard Goldblum recipe

Richard Goldblum

United States

Age

1Year
Color

Country of origin United States

Taste
& Flavour

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in the world

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Mixture

50%
50%
Liquid Flour Other
Richard Goldblum

Since 2017

I have always been a fan of the sourdough taste, so I decided to give it a try.

Characteristics

Strong bite fresh out of the fridge. The whole-wheat flour adds some complexity.

Taste & flavour

Richard Goldblum top shot
Richard Goldblum jar shot
Richard Goldblum front shot
Richard Goldblum rising shot

Recipe

Starting ingredients

  • 20g Kaf organic all-purpose flour
  • 20g Kaf organic whole-wheat flour
  • 25g Filtered water
  • 15g Boyle brewing red ale

Feeding ingredients

  • 30g Richard goldblum
  • 30g Kaf organic all-purpose flour
  • 30g Kaf organic whole-wheat flour
  • 60g Filtered water
1
Take Richard out of the fridge. Using a jar spatula, transfer 30g of the starter into a clean, room-temperature Weck jar.
30g Richard goldblum
2
Add a combination of KAF Organic All-Purpose Flour (30g) and KAF Organic Whole-Wheat Flour (30g). Finally, add 60g of filtered room-temperature water.
30g Kaf organic all-purpose flour 30g Kaf organic whole-wheat flour 60g Filtered water
3
Mix with spatula and cover with lid (without rubber gasket). Leave out at room temperature (about 70°F) for an hour. Return to the fridge.

Working method

1
I started with 40g of flour total: 20g of King Arthur Flour Organic Whole-Wheat Flour and 20g of King Arthur Flour Organic All-Purpose Flour. The flour was placed in a glass Weck jar.
20g Kaf organic all-purpose flour 20g Kaf organic whole-wheat flour
2
Next, I added 25g of filtered, room-temperature water.
25g Filtered water
3
Finally, to jump-start fermentation, I added 15g of Boyle Brewing Red Ale that my friend brewed at home.
15g Boyle brewing red ale
4
I fed this starter with the method mentioned below once a day for six days, and then twice a day after that. After I had consistent rising and falling, I began putting it in the fridge during the week.

Result

The Seeded

A seeded sourdough loaf with toasted black and white sesame seeds inside and outside, made with 12% rye flour.
Richard Goldblum The Seeded first overview
Richard Goldblum The Seeded second overview
Richard Goldblum The Seeded first slice
Richard Goldblum The Seeded second slice

The Classic

A classic country sourdough with 14% whole-wheat.
Richard Goldblum The Classic first overview
Richard Goldblum The Classic second overview
Richard Goldblum The Classic first slice
Richard Goldblum The Classic second slice

Preserve your sourdough for the future

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