Our starter has consistently produced tall, billowy loaves with open cell structure. Our crust is a dark caramel color. For whole wheat, rye, einkorn or spelt loaves we use our Hamakua starter as a seed with a feeding from that specific flour for the leaven for that batch.

점도

맛과 풍미

레시피

시작하는 원료

95% Water
100% Organic sifted flour

먹이재료

We feed our commercial sized starter every 2-8 hours depending on demand. The fridge we keep it in is set at 41 degrees F. We feed equal parts water to flour by weight for a more stiff starter.

작업방식

Our Kulina Lani starter is made with county water, sifted organic flour from Central Milling, air full of the trade winds that come off of the ocean and our hands. We’ve recently brought Hamakua to Colorado where she is as lively and aggressive as ever.

95% Water 100% Organic sifted flour

Mix and add to original starter

Result

Bread, Croissants, pancakes, English Muffins, Bagels, pizza

Kulina Lani Bread, Croissants, pancakes, English Muffins, Bagels, pizza first slice

Preserve your sourdough for the future

Create your own Explore sourdough library

의견

Pam Harsh

We would love to have our sourdough analyzed to know its’ specific bacteria.