Have been baking for many years using commercial yeast. Always wanted and liked sourdough but was afraid of lengthy maintenance of starter. But I am not looking back anytime now

특징

Peaks best overnight at 24C Small and very bubbly Nice fruity smell

점도

맛과 풍미

레시피

시작하는 원료

먹이재료

100% hydration with either AP or Bread flour

작업방식

Kept at 100% usually with Bob's Red Mill artisan bread flour or the all purpose flour. Fed usually two feeds prior to bake or left in fridge after feeding to hibernate. Born July 2016, made from pineapple juice.

Result

Pizza

Love the thin crust and big holes

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의견

Elaine Chew

Did a PH test after two years with Karl, 6 hr starter PH4.4 and acidity 8.8
15 hr starter Ph4.2 and acidity 9.65