Âge
8Ans
Couleur
Pays d'origine Canada
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Maritime starter
Depuis 2016
I have spent the last 5 years fermenting everything I could get my hands on and exploring food and beverage fermenting traditions from around the world. I remember the bakery in my mom's village in Spain and learned that, that bread I so much loved was made using sourdough. I just had to try and replicate it...
Caractéristiques
it has gone through so much and survived! It is amazing how resilient it is. I have frozen for up to a month at a time, dehydrated it for travel and experimented with different feedings and temperature...
Goût et saveur
Recette
Ingrédients de base
- g 900 rye flour
Ingrédients pour nourrir le levain
- g 100 flour
1
I have fed it daily changing flours on several occasions from Kamut to spelt to whole wheat and eventually back to using white flour as I find it works best.
I feed my sourdough using equal parts of starter water and flour always transferring to a clean jar and letting it sit on my counter at 19C to 20C
g 100 flour
2
I have started experimenting with using the amounts same as above but refrigerating for one week at a time. At time of using, I leave on counter 20C until very active before re-feeding and using.
Méthode de travail
1
started my sourdough about two years ago.
mixed 200g of rye flour with 200g of filtered water into a mason jar and covered it with a linen towel.
next day and 7 days after that I added 100g water and 100g flour to the mixture always transferring to a clean jar.
g 900 rye flour