완벽한 사워도우
나이
7년
색
원산지 Puerto Rico
맛과 풍미
혼합물
Unknown
액체(리퀴드)
밀가루
기타
Ana Lorenzo
2017 이후
I whent to study at a pastry school then i learn all about bread, i bought Nancy sylvertone book,its a long story! But i always dream on making sour dough bread and having a pastry shop! I still have that dream!
특징
It has a realy good leavening results,its made whith 30% ultra grain whole wheat flour, unbromated,unbleach flour whith 4g of protein.it doesnt matter how bad i treat it it will come back realy strong! its alway bubbly! when i feed it whith a realy high gluten flour it becomes realy active! i had to make it whith a 85%hidration cause of the hot weather we have here in Puerto Rico. Madeon 86f Tmp
맛과 풍미
레시피
시작하는 원료
- g 20gr
- g 20
먹이재료
- 20g 20gr flour
- g 20 gr water
1
Start whith feeding on 2d day stir and remove some then add 20gr of water and flour. For 15 days this same steps.
20g 20gr flour
g 20 gr water
작업방식
1
I started whith 20 gr of ultra grain whole wheat flour then added 20 gr of water. Stir well. remove some starter and feed on the 3rd day whith 20gr water 20gr flour until the 15th day. Keep on bowl covered with plastic wrap o a cloth. I had a temp of 86f since i live in a tropical island called Puerto Rico. I use Amapola 30% ultragrain whole wheat flour. Then i mixed whith other types of flour...
g 20gr
2
20 gr Amapola Ultra grain
20gr water
g 20
Result
Chocolate sour dough cake
This is the best chocolate cake i have ever made! Realy Moist cake made whith non organic ingredients.
Sour dough english muffing
Soft hard muffings whith not so sour taste.
의견
I think is the first starter in my area of PR , the western area.i am thinking on givin seminars or clases on my area so everyone learns the benefits of sour dough! I am realy happy whith how my starter has turn out! This is a dream come true!
I whant to thank dear friend Pilar who is been helping me in this proces on making my starter.Thank you Pilar!