Age
Unknown year
Color
Country of origin United States
Taste
& Flavour
Mixture
100%
Liquid
Flour
Other
Simpson Sourdough
Since Unknown
This starter was created in the 1800s in California and has been in the Simpson family since then. I got it from my friend Morgan Simpson and have been teaching her to make things like pizza dough, bread, crackers, and English muffins. She grew up using it only for pancakes. I started using sourdough after moving to Alaska in 2006. I love this connection to the past instead of yeast from a store
Characteristics
This sourdough is so active and so forgiving. It always starts bubbling within minutes. It has a mild flavor and gives bread a lot of rise and chewy texture. It has been in the Simpson family since the 1850s in California but now it lives in Alaska.
Taste & flavour
Recipe
Starting ingredients
- 50% Warm water
- 50% Bread flour
Feeding ingredients
- 50% Water
- 50% Flour
1
Remove starter from refridgerator
2
Add 1 cup warm tap water and 1 cup bread flour (I've split up my starter and fed batches with other flours and had great results) that I got from Costco
50% Water
50% Flour
3
Leave covered with a towel on counter overnight or for 8-12 hours
Working method
1
I am currently feeding my sourdough with water and bread flour from Costco. In the past I have had multiple starters (from the same initial starter) with whole wheat, all purpose, and semolina.
Usually I feed it 50% water and 50% flour, but every few feedings, I give it more like 40% water and 60% flour.
50% Warm water
50% Bread flour
Result
Bread
Pizza
