Età
12Anni
Colore
Paese di origine Canada
Taste
& Flavour
Miscela
50%
50%
Liquido
Farina
Altro
Regina
dal 2012
I loved baking and I was baking bread with commercial yeast in 2011. In 2012, I created my starter with only water and whole grain flours. At first, I failed to achieve consistent results but took up sourdough again in 2016. In the last couple of years, I've been baking sourdough almost weekly. I digest sourdough bread better and I love the taste from breads and crackers I make with my starter.
Caratteristiche
Thick, absorbent, beige, cream, tangy, funky
Sapore e aroma
Ricetta
Ingredienti di partenza
- 50% Water
- 25% Whole grain rye
- 20% Whole wheat
- 5% Kamut
Ingredienti per il rinfresco
- 2tbsp Whole grain rye
- 2tsp Water
1
I do not measure. I usually feed 2 tbsps of whole grain rye flour which often has a tiny portion of whole wheat flour in it.
2tbsp Whole grain rye
2
I add less than 1 tbsp of water as I like my starter thick.
2tsp Water
Metodo di lavorazione
1
In 2012, my starter was composed of 50% distilled water
50% Water
2
50% whole grain flours
25% Whole grain rye
20% Whole wheat
5% Kamut