Âge
4Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
100%
Liquide
Farine
Autres
Audrey
Depuis 2020
The COVID-19 crisis: In between teleworking and keeping up with the house, curiosity, the love of carbs, and an undying interest in food science is responsible for my jump into baking sourdough.
Caractéristiques
The first thing I made with my starter was Pan Marraqueta, a traditional Chilean bread. The sourdough isn't too funky, it has a pleasant greek yogurt tang to it. My favorite thing to make are crumpets. They are quite light and airy. I will soon be splitting of my starter to make a funk factory, using beer and a variety of grains to feed it.
Goût et saveur
Recette
Ingrédients de base
- 0.25Cup King arthur whole wheat flour
- 0.25Cup Water
- 2tbsp King arthur whole wheat flour
- 3tbsp Water
Ingrédients pour nourrir le levain
- 2tbsp Nora mill granary whole wheat flour
- 3tbsp Water
1
Maintenance post-17 April 2020:
2 TBSP Nora Mill Granary Whole Wheat flour
3 TBSP warm water (city of Huntsville unfiltered water)
2tbsp Nora mill granary whole wheat flour
3tbsp Water
Méthode de travail
1
The Beginning:
1/4 cup King Arthur Whole Wheat flour
1/4 cup warm water (unfiltered City of Huntsville water)
0.25Cup King arthur whole wheat flour
0.25Cup Water
2
Maintenance/Feeding
2 TBSP King Arthur Whole Wheat flour
3 TBSP warm water (unfiltered City of Huntsville water)
2tbsp King arthur whole wheat flour
3tbsp Water
3
Starter was conceived on 13 April 2020 in Huntsville, Alabama, United States using King Arthur Whole Wheat flour. On 17 April 2020, I switched to Nora Mill Granary Whole Wheat flour, milled in Helen, Georgia, United States. In July 2020, we I be moving to Troy, Illinois, United States. I will use City of Troy water, ran through a water softener.
Result
Pan Marraqueta
Traditional Chilean bread