Età
5Anni
Colore
Paese di origine Stati Uniti d'America
Taste
& Flavour
Miscela
50%
50%
Liquido
Farina
Altro
Krumm
dal 2019
Luke and Kayla decided to try sourdough baking after choosing to retire their bread machine. They signed up for an artisan baking course, cultured Krumm while attending, and have maintained him since.
Caratteristiche
Krumm is a fairly aggressive starter. He doubles in 3-4 hours and peaks a little before 5 hours. A smaller feeding or activation ratio should be used to meet a 6-hour recipe requirement. Krumm has a delicious odor of ripe pears, looks like tiny honeycombs, and feels like sticky silly putty.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 50% Spring water
- 25% White wheat flour
- 25% All-purpose flour
Ingredienti per il rinfresco
- 50% Distilled and enriched water
- 25% White wheat flour
- 25% All-purpose flour
1
Krumm is kept in the fridge for storage and used to make a leaven during feeds. He's given at least 12 hours to warm up prior, and 4 hours to activate after each feed, then back in the cold.
Krumm gets fed with a ratio of 1-2-2 unless other circumstances arise. When maintaining, this looks like 30g of starter (rest is discarded and made into a leaven or Krumm Kake), 60g water, 60g mixed flour.
50% Distilled and enriched water
25% White wheat flour
25% All-purpose flour
Metodo di lavorazione
1
Krumm (named after the gooey and assumed sour-smelling monster from Nickelodeon's Aaahh! Real Monsters ['94]) is a slow-cultured starter who was created and fed using the baker's ratio. Culturing started with 50g of water and 50g of an even distribution of the flour and feedings once a day. After about 4 days, feeds increased to twice a day with 60g - 60g until he stabilized.
50% Spring water
25% White wheat flour
25% All-purpose flour
Result
Krumm Kake
A flatbread made with discarded sourdough, make by feeding, mixing with savory spices and pan-frying in olive oil.