Âge
5Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Krumm
Depuis 2019
Luke and Kayla decided to try sourdough baking after choosing to retire their bread machine. They signed up for an artisan baking course, cultured Krumm while attending, and have maintained him since.
Caractéristiques
Krumm is a fairly aggressive starter. He doubles in 3-4 hours and peaks a little before 5 hours. A smaller feeding or activation ratio should be used to meet a 6-hour recipe requirement. Krumm has a delicious odor of ripe pears, looks like tiny honeycombs, and feels like sticky silly putty.
Goût et saveur
Recette
Ingrédients de base
- 50% Spring water
- 25% White wheat flour
- 25% All-purpose flour
Ingrédients pour nourrir le levain
- 50% Distilled and enriched water
- 25% White wheat flour
- 25% All-purpose flour
1
Krumm is kept in the fridge for storage and used to make a leaven during feeds. He's given at least 12 hours to warm up prior, and 4 hours to activate after each feed, then back in the cold.
Krumm gets fed with a ratio of 1-2-2 unless other circumstances arise. When maintaining, this looks like 30g of starter (rest is discarded and made into a leaven or Krumm Kake), 60g water, 60g mixed flour.
50% Distilled and enriched water
25% White wheat flour
25% All-purpose flour
Méthode de travail
1
Krumm (named after the gooey and assumed sour-smelling monster from Nickelodeon's Aaahh! Real Monsters ['94]) is a slow-cultured starter who was created and fed using the baker's ratio. Culturing started with 50g of water and 50g of an even distribution of the flour and feedings once a day. After about 4 days, feeds increased to twice a day with 60g - 60g until he stabilized.
50% Spring water
25% White wheat flour
25% All-purpose flour
Result
Krumm Kake
A flatbread made with discarded sourdough, make by feeding, mixing with savory spices and pan-frying in olive oil.