Возраст
7года
цвет
Страна происхождения Индия
Taste
& Flavour
Смесь
Unknown
жидкость
муку
Другой
The Indian Joe
С 2017
The idea of dry yeast did not go very well, the balance of water temp to activate never worked for me. Fresh yeast worked well, however I find them only in quantities of 500g, and it doesn't store very well. Sourdough allows me to cultivate the wild yeast in proportions I need, when I need it !
Характеристики
Peaks in about 6 hours, holds the peak for many hours after. Isn't too sour, bread survives even when overproofed :)
Вкус и аромат
Рецептура
Ингредиенты для стартера
Ингредиенты для обновления
- 20% Starter
- 100% All purpose flour
- 80% Water
1
Starter:Flour:Water in parts 1:5:4 Feeding schedule is for about 2-3 days when I'm baking. If I'm aiming for a large amount of levian I feed it in 12h.
Normal practice is I maintain 4g Starter+20g Flour+16g water in a tiny jar.
Otherwise it is fed once a week and stored in the refrigerator.
---80% Hydration---
20% Starter
100% All purpose flour
80% Water
Метод работы
1
From a dried starter shared generously by Mark Gunderman, a starer he calls 'Joe'. He told me it's a 300 year old starter from Italy.
Mixed the dried starter with water to form a very thick paste. The starter was active in 24 hours, and followed the feeding routine after this.