Age
12Years
Color
Country of origin Australia
Taste
& Flavour
Mixture
50%
50%
Liquid
Flour
Other
Philomena
Since 2012
I've always loved baking with yeast, and it seemed that baking with sourdough was the logical next step. Now I'm discovering that there is so much more to sourdough baking than just bread, and loving it!
Characteristics
honestly, Philomena is a bit sluggish and seems to need a rye flour boost every few months. As it's coming in to warmer weather here, I'm thinking of starting another one to see if it will be any faster.
Taste & flavour
Recipe
Starting ingredients
- 50% Bakers flour
- 50% Water
Feeding ingredients
- % Bakers flour
1
Remove and discard some of the starter if necessary, then feed with equal quantities of bakers flour and cooled, boiled water to make the total weight up to around 200g or 300g depending on what I'm planning to bake. Ferment at room temperature overnight
% Bakers flour
Working method
1
Philomena is a white starter that I grew in my kitchen in Adelaide, Australia 4 years ago. Just bakers flour and water
50% Bakers flour
50% Water
Result
waffles, biscuits, tortillas, croissants, pancakes, cakes,
Just about every baked good that uses yeast or baking powder can be made with sourdough, & I've had a go at most !