Age
Unknown year
Color
Country of origin United States
Taste
& Flavour
Mixture
33%
33%
33%
Liquid
Flour
Other
ElkSpirit
Since Unknown
The lockdown during the global pandemic. I got it from my friend who offered it to me to motivate me about this hobby. I travelled with it for over a week on the road from Laramie Wyoming, to the Appalachian Mountains in North Carolina when I moved to start a new job.
Characteristics
My sourdough is great! I particularly love it for making high-rise pizza crust, it has a delicious acidic flavor. I have also used it in waffles, southern biscuits and dutch oven bread that is delicious. My husband suffers from Crohn's disease and he is able to eat it with no health problems.
Taste & flavour
Recipe
Starting ingredients
- 113ml Tap water (boiled the night before)
- 113g Unbleached bread flour
- 113g Starter
Feeding ingredients
- 113ml Water (boiled the night before)
- 113g Unbleached bread flour
- 113g Starter
1
113ml Water (boiled the night before)
113g Unbleached bread flour
113g Starter
Working method
1
At the start of the Global Pandemic I tried to grow a wild starter in the city of Laramie, Wyoming without success. I then got my "Elk spirit" starter from a friend who claims its a familial culture that has been passed from generation to generation in Jackson, Wyoming. Ever since I changed the flour from whole wheat (original) to unbleached bread flour and keep it in the fridge.
113ml Tap water (boiled the night before)
113g Unbleached bread flour
113g Starter