年龄
9年
颜色
原产国 United States
Taste
& Flavour
混合物
50%
50%
流体
粉
其他
Lugo's Los Angeles
自2015以来
I had been researching how to heal the body through food. The Weston A Price Foundation was an early find. I tried some of their other recommendations and my health improved, so I started making all the ferments. Real sourdough is much easier for me to digest.
特性
My starter is very thick. The water separates on the top quarter of the jar over the starter when in the fridge. Once left at room temperature it says fully mixed. When refreshed with more flour & water, the starter is quite active- it turns foamy and elastic. The smell is very lightly lactic fermentation.
味道
配方
起始配料
- 50% King arthur organic white flour
- 50% Filtered room temp water
喂养配料
1
I feed 8 hours before I start making any dough. Remove the starter (1/2 cup) from the fridge and refresh with equal amounts of water to flour, depending on how much starter is required for the recipe.
制作方法
1
King Arthur Organic White Flour and filtered room temperature water. 1:1 ratio in a large glass jar with coffee filter screwed down as the lid. Combine and let sit until bubbly- 4-6 hours. Repeat for 1 week, then it is ready for the baking! As the starter grows, discard down to 1/2 cup as needed to make the starter manageable.
50% King arthur organic white flour
50% Filtered room temp water
Result
Bread
Sometimes shaped as a baguette, sometimes a classic round load.
Cinnamon Rolls
Cinnamon rolls for holiday breakfasts.
Pizza crust
Mostly rolled into thin crust. On occasion we create a Chicago Style Deep Dish crust.