George II recipe

George II

Twickenham, Birleşik Krallık

Karışım

33%
33%
33%
Sıvı Un Diğer
George II

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2019 'dan beri

Started my fermentation journey with kefir and sauerkraut. Sourdough was the next step

Özellikleri

It’s very thick and dark. You can smell the fermented flour. It’s sour.

Lezzet ve Tat

George II jar shot
George II front shot
George II rising shot

Tarif

Başlangıç malzemeleri

  • 10g Starter
  • 10g Wholemeal flour (any grain)
  • 10g Water

Besleme malzemeleri

  • 10g Starter
  • 10g Dark rye
  • 10g Water
1
1/1/1 water/dark rye/starter. 10g/10g/10g Keep the minimum Amir of starter so there are no discard. Everyone I want to bake, take the starter out, feed 10g of it and put back to fridge. Feed the rest so I achieve the amount I need for my baking.
10g Starter 10g Dark rye 10g Water

Çalışma yöntemi

1
My starter is a dark rye starter 1/1/1. It’s kept in the fridge, 30g, feed only when I want to bake a loaf (usually every two weeks). I do retarded method and an relaxed about the process. Sometimes both part of fermentation is done in the fridge. I only use wholemeal/grain. Sometimes I use VWG and my stand mixer, when in rush. Always 80-90%hydration.
10g Starter 10g Wholemeal flour (any grain) 10g Water

Result

Sourdough pizza

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