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Bilinmeyen 'dan beri
Baking this bread is part of my husband's family history. This starter has been in his family since the 1800s. His pioneer ancestors used this starter to make the bread that fueled their 2,000 mile trek from New England to Utah. It has been in the family ever since then.
It smells floral and fruity and makes delicious breads and pancakes. To me it tastes a bit like pineapple. It doesn't tend to get that sour, even if the dough is refrigerated while proofing.
Lezzet ve Tat
- 30% Starter
- 60% Flour
- 10% Water
- 43% Milk
- 43% Undefined
- 13% Sugar
Mix in 1 cup whole milk, 1 cup unbleached flour, and 1/3 cup unbleached sugar with 1/2 to 1 cup starter.
43% Milk 43% Undefined 13% Sugar
Feed every 12 hours at room temperature until the starter is bubbly and the volume you need to make a recipe. Withhold feeding for 12 -24 hours prior to making bread.
To store, feed the starter and let sit for a few hours. Then put into glass jar with lid in fridge for up to 6 weeks.
I let the fed starter sit for 12-24 hours before mixing 1.5 cups of starter with 3 cups of bread flour and 1/2 cup of water.
30% Starter 60% Flour 10% Water
Knead it for about 15 minutes by hand, let sit on the counter until bubbly (1-2 hours) or in the fridge for up to 12 hours.
Then shape it and let sit for about 2 more hours, until risen. I usually put it in a loaf pan and wait until it is 1 inch above the lip of the pan.
Bake it at 350 F for 45 minutes.