Alter
6Jahre
Farbe
Ursprungsland Vereinigte Staaten
Geschmack
und Aroma
Mischung
28%
29%
42%
Flüssigkeit
Mehl
Weitere
Bill
Bewahren Sie Ihren Sauerteig für die Zukunft auf
Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothekseit 2018
A friend suggested I try it.
Charakteristische Eigenschaften
It's very active and very flavorful. The crust is nice a chewy and it has a good (but not too sour) taste.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 60g King arthur all-purpose unbleached flour
- 60g Water
- 50% Starter
- 30g King arthur all-purpose unbleached flour
- 30g Water
- 30g Starter
- 50g King arthur all-purpose unbleached flour
- 50g Water
- 30g Starter
- 50g King arthur all-purpose unbleached flour
- 50g Water
Zutaten für die Auffrischung
1
Measure out starter amount, add flour, add water, stir , cover, leave at room temperature.
Aufarbeitung
1
This starter was created in March 2018 to honor my father's 80th birthday. It is named after him.
I used the process outlined in Teresa Greenway's eBook "Make Your Own Sourdough Starter from Scratch."
I used local tap water, purified with a Brita water filter. I used King Arthur All-Purpose Unbleached Flour.
************************
Day 1: Mix 60g of flour with 60g of water. Cover.
60g King arthur all-purpose unbleached flour
60g Water
2
Day 2: Stir. Do not feed. Cover and let stand at room temperature.
3
Day 3: Discard about half of the starter and feed with 40g water and 40g flour. Stir well and cover.
50% Starter
30g King arthur all-purpose unbleached flour
30g Water
4
Day 4: Discard all but 30g of starter. Feed with 50g water and 50g flour. Start to feed 2x a day.
30g Starter
50g King arthur all-purpose unbleached flour
50g Water
5
Day 5-14: Continue to discard all but 30 grams of starter and feed 50g flour and 50g water, 2x per day. Ready to bake on day 14.
30g Starter
50g King arthur all-purpose unbleached flour
50g Water
Ergebnis
Boule
Batard
