Âge
6Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
90%
10%
Liquide
Farine
Autres
Jojoba
Depuis 2018
I had baked it years ago when my children were young. I got too busy with the children and the starter failed. My oldest daughter (28) took a class on sourdough. The decided to try again. I've cared for my starter since then. My husband and I are loving the fresh bread. No more store bread for us. We are very happy.
Caractéristiques
We are still learning. It will produce a delicious loaf of county loaf. It also makes great pizza dough.
Goût et saveur
Recette
Ingrédients de base
- 35g Starter
- 150g Flour (50
- 150g Water
Ingrédients pour nourrir le levain
- 150g Flour
- 150g Water
- 35g Starter
1
Feeding starter. Will increase the amount of starter to adjust for activeness to ensure it is mature in the morning when I need to start my bake.
150g Flour
150g Water
35g Starter
Méthode de travail
1
The flour mix I use for the starter is a 50/50 mix of rye & white whole wheat. I am using Central Milling flours.
35g Starter
150g Flour (50
150g Water
Result
County Loaf
Based on the Tartine Recipe