Âge
28Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
66%
33%
Liquide
Farine
Autres
Lacy Brevis
Depuis 1996
A job I had
Caractéristiques
My starter is 23 years old. It has a very distinct aroma that I can recognize even when I change the types of flours it is feeding off of or the percentages. It is a very active and resilient starter that has survived being forgotten about, frozen, and dried during its lifetime. Its a trooper and I love it.
Goût et saveur
Recette
Ingrédients de base
- 50% Rye flour
- 50% Water
- 50% Bread flour
Ingrédients pour nourrir le levain
1
I add the water and then the flour and then I knead it into a ball. I keep my starter in the same bowl and I never wash the bowl.
Méthode de travail
1
I keep my mother starter as a equal parts wheat/rye stiff starter at 50% hydration. I make a variety of different breads with it some being: Baguettes, Batards, pizza dough, Croissants, Focaccia, and more.
50% Rye flour
50% Water
50% Bread flour
Result
Baguettes, Pizza, and lots more!
