Recipe Base

Roux

A roux is a mixture of fat and starch. You can use any fat, and any starch. It is made by cooking the protein out of the starch, which mixes with the fat to thicken sauces. Since we are cooking (or denaturing) the protein in the flour, using your SOFT grains will give you a roux in a faster time but any grain milled into flour will do.

Preview PDF | Download base recipe PDF

Scaled Ingredients

37 g wheat berries, soft
37 g butter

Preview scaled PDF | Download scaled PDF

Batch Details

Hydration: 14%

Total dough weight: 224 g

Resize: 1/4 1/3 1/2 2x 3x 4x

Portions

Scale by

Directions

Mill the flour. This is actually a GREAT place to use any leftover flour you may have had sitting around.
Heat the butter in a skillet over medium-low heat until melted.
Add the flour, stirring constantly until the mixture begins to smell slightly nutty. This should only take a few minutes.
For a dark roux (as is used with jambalaya), continue the stirring in step 2 until the flour becomes darker in color. The darker the roux, the LESS the thickening power.

Recipes From This Base

No child recipes yet.