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Alaskan starter trial
Recipe SourceHere's how Thom rated their bake:
What went well?
The proofing was insane. Bread held shape super well, rose nicely and oven rose well too.
What didn't?
Just try it again. I think the starter needed to mature into a less yeast-heavy composition. (It smells much more sour now.)
Baked: June 29th, 2024
Posted: July 20th, 2024
Other notes
The bread tasted almost like a normal yeast loaf. The starter smelled quite yeasty when I got it, so I think there wasn't a lot of bacteria to work with. Should give this a shot another time, because the starter smells noticeably more sour and fruity after some weeks of feeding.
Ingredient
Weight
Bakers %
Bread Flour
250g
50%
Whole Rouge De Bordeaux Wheat Flour
250g
50%
Water
375g
75%
Whole Wheat Levain
100g
20%
Salt
10g
2%
Hydration