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Líquida
Harina
Otros
乙比古 (Otohiko)
desde 2015
I missed rustic breads after living in the San Francisco Bay Area for 20 years.
Características
Changes throughout the year. In the summer time when the relative humidity and temperature is much higher Otohiko is much more active and can climb the sides of the proofing jar twice as high as in the winter. In the winter it is a denser bread whilst in the summer it can have bigger air pockets. It is a mild flavour and can get a solid crust.
gusto
Receta
Ingredientes de partida
- 100g Hokkaido strong flour
- 100g Water
ingredientes de alimentación
- 75g Flour
- 75ml Water
1
Remove half of existing starter.
Add 1:1 ratio of flour and water.
75g Flour
75ml Water
método de trabajo
1
1:1 Ratio Flour + Water
Daily feeding at ambient room temperature
100g Hokkaido strong flour
100g Water