Mélange
39%
60%
Liquide
Farine
Autres
Hildegard
Depuis 2016
I've gotten into fermentation this past year, and have been baking bread for over 30 years. Finally decided to try making a sourdough (also because I'd read that even if you have gluten sensitivities, sourdough is sometimes tolerated)
Caractéristiques
She's still young (only started mid-August, 2016), so she's still developing her personality, but so far she's resilient and amenable/easy to work with. She's a strong starter, quite thick when I stir her when she comes out for her feeding. :)
Goût et saveur
Recette
Ingrédients de base
- .5Cup Wheat flour
- .33Cup Water
Ingrédients pour nourrir le levain
- .5Cup Wheat flour
- .33Cup Water
1
I keep Hildy in the fridge, taking her out twice a week to feed & to use for a new loaf.
.5Cup Wheat flour
.33Cup Water
Méthode de travail
1
I started with 1/2c organic flour (1/2 ww, 1/2 AP), 1/3 cup water.
Day 2, discard 1/2, feed 1/2c flour, 1/3c water
Day 3, repeat day 2
Day 4, repeat day 2
Day 5, discard 1/2, feed 1/2c flour, 1/4c water
Day 6 & on, repeat day 6
after day 7 I ran out of organic flour, & switched to (supermarket) bleached AP flour
.5Cup Wheat flour
.33Cup Water
Result
Breads et al
I've made loaves, pancakes, crumpets, crackers, biscuits,& poffertjes.