Barb recipe

Barb

Vienna, Amerika Birleşik Devletleri

Yaşı

6Yıllık
Rengi

Kaynak ülke Amerika Birleşik Devletleri

Lezzet
ve Tat

Karışım

44%
44%
12%
Sıvı Un Diğer
Barb

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2014 'dan beri

After reading Michael Pollan's "Cooked" I decided I wanted to make slow fermented, (largely) whole grain, sourdough bread.

Özellikleri

The starter keeps well in the refrigerator and adds a nice touch of rye to wheat breads (of course it also serves well in rye breads).

Lezzet ve Tat

Barb top shot
Barb jar shot
Barb front shot
Barb rising shot

Tarif

Başlangıç malzemeleri

  • 12% Starter
  • 44% Water
  • 44% Rye flour

Besleme malzemeleri

1
As above, add equal parts water and rye flour to starter, let ferment for a few hours, then refrigerate.

Çalışma yöntemi

1
Add filtered water and rye flour to starter.
12% Starter 44% Water 44% Rye flour
2
Let ferment for at least 4 hours or overnight.
3
Refrigerate.
4
Refresh when quantity gets low or starter starts seeming too old.

Result

French Country Multigrain

Formula published in Marc Levy, "French Country Bread", Bread Lines, Vol. 23, Issue 4, Winter 2015, p. 25.
Barb French Country Multigrain second overview

Kamut Sourdough

Original formula from Josey Baker, Josey Baker Bread. 100% freshly milled Kamut at 80% hydration.
Barb Kamut Sourdough first overview
Barb Kamut Sourdough second overview

GOST Borodinsky

From Stanley Ginsberg, The Rye Baker.
Barb GOST Borodinsky second overview

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Yorumlar

Now I'm making exclusively fresh milled, 100% whole grain breads alternating between wheat and rye.