I've been interested in baking for a long time. Not doing much about it, though, until the pandemic hit. The first couple of months were a challenge as the starter matured and my practice improved. Baking on a Big Green Egg grill was part of the fun; controlling the temperature using coals is the tricky part. Recently I am relying more on a gas oven.

특징

A very active young starter from unbleached all-purpose flour. Ready at the start, it had acidic tones and a pungent smell from the acetic acid. With time, it has become sweeter and fruity at times. It is less than a year old, and this will be the first winter for it. We will see how working in a colder environment turns out.

점도

맛과 풍미

레시피

시작하는 원료

50% All-purouse flour
50% Filtered tap water

먹이재료

30g Starter
60g Ap flour
60g Water

I use a 2:2:1 ratio to feed every 24h three days a week, just before the weekend baking. The rest of the days, I leave it in the fridge.

30g Starter 60g Ap flour 60g Water

작업방식

All-purpose unbleached flour and water.

50% All-purouse flour 50% Filtered tap water

Result

Sourdough Country Loafs

Pain de Mie

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