Mischung
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growing up, my dad spent a lot of time baking bread (using dry yeast) with my sisters and I, so I've always had a fondness for bread-making. I started baking sourdough specifically because I was in a graduate seminar on literary ecologies, and I wanted to experiment with writing about the ecology of sourdough starters for my final paper.
Charakteristische Eigenschaften
It's winter for 8 months of the year where I live so during those months Eve is pretty reliable--she peaks after around 16 hours + I feed every 24 (this is more for the sake of fitting daily feedings into my own schedule). She has a stiff, mousse-like texture + sweet scent (like yeast and over-ripe fruit). Summer totally disrupts her rhythm + she gets VERY active so I tend to feed more often then.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 60g Water
- 60g Organic einkorn
Zutaten für die Auffrischung
- 40g Water
- 40g Organic dark rye