Here's a pic of a nice loaf of sourdough I made at home this morning. I normally make one big loaf but today I made 2 smaller ones, and i think I like the way it came out better.
I work in a restaurant, and my chef made the mom. so i get there in the morning to make 6 loafs a day and this is how.
1200 grams h20
1400 grams of mom (starter)
1368grams bread flour
376 grams rye flour
51 grams salt
mix H20,mom,flours for 2 minutes
rest 20 minutes
add salt
mix 16 minutes
let it rise for a couple hours and put it in the fridge
then form it and bake it the next day!
Awesome.
I spent like a minute looking at h20 and thinking what region this standard of flour classification comes from :D
Nice recipe.
What flour do you use for feeding the mom? Do you keep it outside of fridge and feed it once a day?
Nice. What recipe do you follow?
I work in a restaurant, and my chef made the mom. so i get there in the morning to make 6 loafs a day and this is how.
1200 grams h20
1400 grams of mom (starter)
1368grams bread flour
376 grams rye flour
51 grams salt
mix H20,mom,flours for 2 minutes
rest 20 minutes
add salt
mix 16 minutes
let it rise for a couple hours and put it in the fridge
then form it and bake it the next day!
Awesome.
I spent like a minute looking at h20 and thinking what region this standard of flour classification comes from :D
Nice recipe.
What flour do you use for feeding the mom? Do you keep it outside of fridge and feed it once a day?
UPDATE: just found the response: https://steemit.com/bread/@steazymcgnarchef/how-i-make-sourdough-bread