Âge
8Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Milly
Depuis 2016
I've always liked baking. I had started baking sourdough a year prior and fell out of it, probably due to not getting the results I wanted. This time around, I found online communities to be helpful and bought more books to help me along the process. I love cooking and creating new things. And I'm somewhat of a purist and perfectionist. If I'm going to make bread, might as well make the real thing
Caractéristiques
My starter makes breads that are not too sour but get a nice rise to them. The crumb is custardy and light with nice, even holes.
Goût et saveur
Recette
Ingrédients de base
- 50% Ap flour
- 50% Filtered water
- % Starter
Ingrédients pour nourrir le levain
1
Take starter out of fridge and allow to warm up slightly.
2
Discard some starter (eyeball amounts) and then add equal amounts of flour and water. Mix until combined.
3
Usually feed again in the same way before building a preferment for baking.
4
Once I've taken the amount of starter I need to ferment my dough, I return it to the fridge until it's needed again. I bake weekly.
Méthode de travail
1
When I feed my starter, I usually discard some of it (eyeball amounts) and then add equal amounts of flour and water. Usually I use AP flour, but sometimes I add in rye or half white bread flour. Mix until combined and usually feed again later in the day before using the starter to ferment my dough or build a preferment.
50% Ap flour
50% Filtered water
% Starter