Âge
6Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
33%
66%
Liquide
Farine
Autres
Salvation
Depuis 2018
I enjoy baking and wanted to try my hand at making sourdough bread products.
Caractéristiques
A 50% hydration starter using Semolina Rimacinata, organic Einkorn and water, kept at room temperature and fed every 24 hours. If used in a cold bulk preparation, it has a decidedly, yet not too pungent sour flavor.
Goût et saveur
Recette
Ingrédients de base
- 20g Semolina rimacinata
- 20g Organic einkorn
- 20g Water
Ingrédients pour nourrir le levain
1
A 50% hydration starter using Semolina Rimacinata, organic Einkorn and water, kept at room temperature and fed every 24 hours.
Méthode de travail
1
A San Francisco sourdough starter was revived using white flour and water for a liquid starter mix. Once established, it was converted to a wheat based starter using a mix of wheat flours.
20g Semolina rimacinata
20g Organic einkorn
20g Water