Età
8Anni
Colore
Paese di origine Singapore
Taste
& Flavour
Miscela
Unknown
Liquido
Farina
Altro
Julian
dal 2016
Have been baking for many years using commercial yeast. Always wanted and liked sourdough but was afraid of lengthy maintenance of starter. But I am not looking back anytime now
Caratteristiche
Peaks best overnight at 24C Small and very bubbly Nice fruity smell
Sapore e aroma
Ricetta
Ingredienti di partenza
Ingredienti per il rinfresco
1
100% hydration with either AP or Bread flour
Metodo di lavorazione
1
Kept at 100% usually with Bob's Red Mill artisan bread flour or the all purpose flour. Fed usually two feeds prior to bake or left in fridge after feeding to hibernate.
Born July 2016, made from pineapple juice.
Result
Pizza
Love the thin crust and big holes
Commenti
Did a PH test after two years with Karl, 6 hr starter PH4.4 and acidity 8.8
15 hr starter Ph4.2 and acidity 9.65