Lievito madre perfetto
Età
34Anni
Colore
Paese di origine Hong Kong S.A.R., Cina
Taste
& Flavour
Miscela
23%
38%
39%
Liquido
Farina
Altro
Fat Piggy
dal 1990
I was communicating with Carl Griffith via bbs in 1990 on studies on micro organism , and mentioned about my bakings, talking about natural yeast, He then sent me the dry starter, It was the first Carl's starter travelled half the world, and I was his first " client" in Asia
Caratteristiche
My starter strived in my house for 27 years, i used various flour to feed it. it is very tolerable, even that i have neglected it for long long time in the fridge for more than 6 time, it still comes to life after a few feeds. and used it for my weekly bake in the past 27 years. It does not carry the tanks favour as other sourdough that my family dislike
Sapore e aroma
Ricetta
Ingredienti di partenza
- 25g Starter
- 100% Flour
- 60% Water
Ingredienti per il rinfresco
- 100% Starter
- 100% Flour
- 70% Water
1
I mix the starter with water,
then add in flour,
mix well, let's stands on counter top for 6-8 hours before bake.
I will keep part as mother dough and let stands for 1-2 hours as it starts to bubble, i will keep in the fridge until next feeding
100% Starter
100% Flour
70% Water
Metodo di lavorazione
1
i use white flour, rye, wholewheat to feed my sourdough
25g Starter
100% Flour
60% Water
Result
Sourdough Tartine and plain bread
Pure sourdough no commercial yeast
Just casual bakes
Commenti
I really love my sourdough origin from a 200 years old starter.
I am proud to own it for 27 years