Grandma Clara's starter recipe

Grandma Clara's starter

Centennial, États-Unis
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Âge

43Ans
Couleur

Pays d'origine États-Unis

Taste
& Flavour

Asie
Australie
Antarctique
Afrique
L'Europe
Amérique du Nord
Amérique du Sud

dans le monde

  • 3005 levains
  • 112 pays
  • 2502 villes

Mélange

84%
16%
Liquide Farine Autres
Grandma Clara's starter

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Depuis 1981

I got my sourdough start from my maternal Grandma, Clara. Every woman in the family is given starter when they marry. I've had mine for 36 years and it's going strong. The starter was brought from the east coast to Utah by My great, great, great, great , great grandmother in the late 1840's in a horse drawn wagon.

Caractéristiques

It's a sweeter sourdough that is not to tangy. It's great for pancakes and bread alike. It's very active. I feed it every 10 days and store in the refrigerator.

Goût et saveur

Recette

Ingrédients de base

  • 52g White flour
  • 256g Water

Ingrédients pour nourrir le levain

1
I remove from refrigerator and pour into a glass bowl. I mix in 256 gms of water and 52 gms of white flour. I stir with a wooden spoon until combined then cover with a towel.

Méthode de travail

1
I remove starter from refrigerator and pour 1 cup of starter out of jar and into s glass bowl and mix in 1 cup flour and 1 cup water. I never let the starter touch anything metal. I stir it together with a wooden spoon and cover with a towel. I let it ferment for overnight before using it the next morning.
52g White flour
2
256g Water

Result

Pancakes, waffles, dinner rolls, pizza crust, bread.

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