Levain parfait
Âge
10Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
100%
Liquide
Farine
Autres
Agnes
Depuis 2014
I love a good crusty sourdough bread and what the store offered wasn't at all what I wanted. I also like the fact that I know exactly what is in my bread. So many years ago I made my first starter. It lasted for about 8 years before it went bad. My current starter is almost 4 years old.
Caractéristiques
It is very stiff. I will add more water to the starter I am using for bread if the recipe I am using is high hydration. "Agnes" is very forgiving. I have left her in the refrigerator and forgot about her for 3 weeks - fed her and she came right back to life.
Goût et saveur
Recette
Ingrédients de base
- 50% Flour
Ingrédients pour nourrir le levain
- % Flour
1
If I feeding for baking I feed every 12 hrs. at room temp. If I'm feeding just to keep her going I add flour and some water and put back in the refrigerator for another 2 weeks.
% Flour
Méthode de travail
1
Removing Agnes from the refrigerator and feeding her at least 3 times with Wheat Montana unbleached, non GMO flour .
50% Flour
Result
Sourdough Scallion pancakes
Starter cooked like a pancake, but add chopped scallions and sesame seeds. No photo yet.
Commentaires
Will have to complete when I can take good pictures of my starter pancakes.
Very glad to have found your site and hope to learn more about sourdough baking.
I'm very happy you did. Thank you very much.