Âge
12Ans
Couleur
Pays d'origine Thaïlande
Taste
& Flavour
Mélange
93%
7%
Liquide
Farine
Autres
Polar Bear
Depuis 2012
Only industrial bread available in Thailand made with high sugar and low nutrition. Also my daughter needed to do a school science project, she wanted to do polar bears but as a chef I felt documenting the creation of a levain was more interesting and something I could help with. So the name Polar Bear was given to our starter . We don't have a great selection of local flours but that's ok.
Caractéristiques
They are a hungry colony . The smell is acidic compared to some of my younger starters. It's age seems to mean that it consumes the fuel faster. Occasionally they need a hit of wholewheat to satisfy them
Goût et saveur
Recette
Ingrédients de base
- 50g Water
- 15g Strong bread flour
- 15g Rye flour
- 2tsp Thai raisins
- 2tsp Local live yoghurt
- 50g Water
- 15g Rye
- 15g Bread flour
- 100g Water
- 30g Rye
- 30g Bread flour
- 100g Water
- 125g Bread flour
- 100g Water
- 125g Bread flour
Ingrédients pour nourrir le levain
1
I only maintain about 20g starter and rebuild to bake. I feed x3 per day for 2 days. Discarding between feeds. I feed more at night.
Méthode de travail
1
all ingredients were mixed in 2012, left for 24 hours . My room temperature is 28c
50g Water
15g Strong bread flour
15g Rye flour
2tsp Thai raisins
2tsp Local live yoghurt
2
after 24 hours feed with more flours and water mixing well
50g Water
15g Rye
15g Bread flour
3
after 24 hours feed with more flours and water mixing well
100g Water
30g Rye
30g Bread flour
4
after 24 hours discard the raisins and 3/4 of the young ferment add fresh ingredients mixing well
100g Water
125g Bread flour
5
after 24 hours discard the raisins and 3/4 of the young ferment add fresh ingredients mixing well
100g Water
125g Bread flour