September 13, 2022 - 8:48am
Buttermilk rye with Trinity multigrain
A variation of previous bakes. More pleased than ever with shaping and scoring…thank you TFL . This iteration has home milled 300 g spelt, 300 g Yecora Rojo and 400 g AP Arrowhead Mills flour. 40 g rye storage starter used to make 280 g YW and home milled rye levain at 100% hydration. I do not feed my stored starter prior to bakes and my stored YW hasn’t been fed in weeks. Both present with rapid growth so I have let them be.
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These look great Caroline. I don't do any extra feeds of my starter prior to building a levain unless it have been more than 1-2 weeks since it was last fed and I haven't had issues with weakly active levains either.
Benny
Thank you! I love this flavor profile with these two flours! And the crust and crumb are so tender! It’s really a great versatile bread formula. c
These look great Caroline! If I understand correctly, the levain was 120g YW, 120g rye, and 40g rye starter (280g)?
That’s the 280g. My stored starter hasn’t been fed in a long time. I have added some levain to it when I made too much but it’s quite happy. My YW is better than it’s ever been. I’ve been using peel from a whole orange and a 1/2 apple diced and a handful of crimson raisins in a qt container filled with water. It’s been fizzing while stored in the fridge for weeks. I decided to try dried dates this time so scooped out everything and poured off the clear water leaving the white waste in the old container…. I think mine is happier without it but who knows? I added 1/2 apple and orange peel and more water. Right back into the fridge and everything is floating and fizzy so we are good for now.
I will say this batch of bread used less water due to the change in flour so I would hold out 100 g just in case when making it. Please post if you do. C