Mélange

Unknown
Liquide Farine Autres
Julian

Préserver votre levain pour le futur

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Depuis 2016

Have been baking for many years using commercial yeast. Always wanted and liked sourdough but was afraid of lengthy maintenance of starter. But I am not looking back anytime now

Caractéristiques

Peaks best overnight at 24C Small and very bubbly Nice fruity smell

Goût et saveur

Julian top shot

Recette

Ingrédients de base

Ingrédients pour nourrir le levain

1
100% hydration with either AP or Bread flour

Méthode de travail

1
Kept at 100% usually with Bob's Red Mill artisan bread flour or the all purpose flour. Fed usually two feeds prior to bake or left in fridge after feeding to hibernate. Born July 2016, made from pineapple juice.

Result

Pizza

Love the thin crust and big holes
Julian Pizza first overview
Julian Pizza second overview
Julian Pizza second slice

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque

Commentaires

Did a PH test after two years with Karl, 6 hr starter PH4.4 and acidity 8.8
15 hr starter Ph4.2 and acidity 9.65