I have always been a fan of the sourdough taste, so I decided to give it a try.
Strong bite fresh out of the fridge. The whole-wheat flour adds some complexity.
Taste & flavour
- 20g Kaf organic all-purpose flour
- 20g Kaf organic whole-wheat flour
- 25g Filtered water
- 15g Boyle brewing red ale
- 30g Richard goldblum
- 30g Kaf organic all-purpose flour
- 30g Kaf organic whole-wheat flour
- 60g Filtered water
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
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
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.
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
Next, I added 25g of filtered, room-temperature water.
25g Filtered water
Finally, to jump-start fermentation, I added 15g of Boyle Brewing Red Ale that my friend brewed at home.
15g Boyle brewing red ale
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.
A seeded sourdough loaf with toasted black and white sesame seeds inside and outside, made with 12% rye flour.
A classic country sourdough with 14% whole-wheat.