Età
5Anni
Colore
Paese di origine Stati Uniti d'America
Taste
& Flavour
Miscela
90%
10%
Liquido
Farina
Altro
Missi
dal 2019
I had a sweet, liquid sourdough that utilized potatoes for years, but wanted to do a Flour/ Water version for health purposes.
Caratteristiche
I’m not certain. It is only a little over a year old. Seems to be strong and healthy.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 50g All purpse flour
- 30g Bread flour
- 20g Whole wheat flour
- 100g Water
Ingredienti per il rinfresco
- 50g All purpose flour
- 30g Bread flour
- 20% Whole wheat
- 100g Water
- 25g Starter
1
Take out of fridge, mix, put in tall glass container with rubber band marking level, place coffee filter on top, and place in proofing box till bubbly and doubled in size
50g All purpose flour
30g Bread flour
20% Whole wheat
100g Water
25g Starter
Metodo di lavorazione
1
All Purpose Flour, Bread Four, Whole Wheat Four and Water . I discarded all but 25 gm and fed everyday for two months, until my starter reliably bubbled and doubled in size.
50g All purpse flour
30g Bread flour
20g Whole wheat flour
100g Water