年龄
12年
颜色
原产国 澳大利亚
Taste
& Flavour
混合物
50%
50%
流体
粉
其他
Philomena
自2012以来
I've always loved baking with yeast, and it seemed that baking with sourdough was the logical next step. Now I'm discovering that there is so much more to sourdough baking than just bread, and loving it!
特性
honestly, Philomena is a bit sluggish and seems to need a rye flour boost every few months. As it's coming in to warmer weather here, I'm thinking of starting another one to see if it will be any faster.
味道
配方
起始配料
- 50% Bakers flour
- 50% Water
喂养配料
- % Bakers flour
1
Remove and discard some of the starter if necessary, then feed with equal quantities of bakers flour and cooled, boiled water to make the total weight up to around 200g or 300g depending on what I'm planning to bake. Ferment at room temperature overnight
% Bakers flour
制作方法
1
Philomena is a white starter that I grew in my kitchen in Adelaide, Australia 4 years ago. Just bakers flour and water
50% Bakers flour
50% Water
Result
waffles, biscuits, tortillas, croissants, pancakes, cakes,
Just about every baked good that uses yeast or baking powder can be made with sourdough, & I've had a go at most !