완벽한 사워도우
혼합물
50%
50%
액체(리퀴드)
밀가루
기타
Luigi
2016 이후
I retired this year and have always been interested in fermentation and baking. I spent a few weeks studying recipes on the Internet and finally took the plunge. I have had much more success since taking Teresa Greenway classes.
특징
My starter is very active. It doubles in about 2 hours when fed. It doesn't rise dramatically when mixed for the dough recipe, but, does have a great oven spring when baked.
맛과 풍미
레시피
시작하는 원료
- 50% Water
- 50% Flour
- 50% Flour
- 50% Water
- 50% Flour
- 50% Water
먹이재료
- 50% Flour
- 50% Water
1
Feed daily by first removing half and adding 1 cup flour and 1/2 cup water.
50% Flour
50% Water
작업방식
1
Day one. Mix 1cup of flour and 1/2 cup water.
50% Water
50% Flour
2
Day two. Remove 1/2. Add and mix 1 cup flour and 1/2 cup of water.
50% Flour
50% Water
3
Continue on following days with step two (leaving on counter) until starter becomes bubbly and active. Mine took about 12 days. Starter may be stored in refrigerator and fed weekly in the same manner or the night before baking and again the following morning.
50% Flour
50% Water
Result
Bread, pizza dough, banana bread, rosemary garlic bread
Sourdough biscuits are so good!
Bread
Teresa Greenway's first loaf.
의견
Still trying for 100%!
Still trying for 100%