Idade
14anos
Cor
País de origem Estados Unidos
Taste
& Flavour
Mistura
50%
50%
Líquido
Farinha
Outro
Audrey III
desde 2010
Trained chef who started baking about 15 years ago. Had other starters in the past but created this one in my specific area in 2010, when I started in on restoration of the building which is now my restaurant.
Características
She's super healthy and predictable. The challenge with my space is that I do not have a climate controlled kitchen so I am very much a5 the whims of mother nature. I watch the weather and take note on how the starter responds based on temp and humidity and make alterations accordingly. She has a slight tang, not too acidic and allows the taste of wheat to come through.
Sabor
Receita
Ingredientes iniciais
- 100% Flour
- 100% Water
Ingredientes para alimentar
1
I feed once a day as I make the next days pizza dough the day before hand. I feed early in the morning so that she's properly activated before mixing that afternoon.
With my previous day's remnant I add equal parts flour and water to keep at 1:1. It works for me and makes my math easy when it comes to scaling my formula.
Once mixed it's transferred to a new clean tub for fermentation
Método de trabalho
1
Cairnspring Mills T65
Cairnspring Mills 1109
100% Flour
2
Tepid water.
Our water is glacier fed out here and is clean and untreated. So fortunate to have it at my disposal.
100% Water
Result
Pizza
I make a naturally leavened Neapolitan style pizza.
