Mistura

50%
50%
Líquido Farinha Outro
Philomena

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

desde 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!

Características

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.

Sabor

Receita

Ingredientes iniciais

  • 50% Bakers flour
  • 50% Water

Ingredientes para alimentar

  • % 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

Método de trabalho

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 !

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library