Mükemmel Ekşi Maya
Yaşı
13Yıllık
Rengi
Kaynak ülke Amerika Birleşik Devletleri
Lezzet
ve Tat
Karışım
49%
50%
1%
Sıvı
Un
Diğer
The Other Woman
2012 'dan beri
At this point I can't even remember! It just feels like a part of who I am.
Özellikleri
The starter typically expands to its peak volume about 14-16 hours after feeding. Bubbles are small and numerous, and the consistency is oozy like a thick pancake batter. The surface is shiny, and it usually does not become frothy at the top. The smell is a mix of sourness, alcohol, and overripe bananas. The flavor is tart on the tongue, and mildly sweet.
Lezzet ve Tat
Tarif
Başlangıç malzemeleri
- 49.5% Water
- 49.5% Wheat flour
- 1% Levain
Besleme malzemeleri
- 49.5% Water
- 49.5% Wheat flour
- 1% Levain
1
I refresh the starter each morning by discarding all but 1g of old starter, then adding 50g of flour and 50g of water. I mix to combine, and keep it in a loose-lidded jar in my kitchen until the next feeding. It receives indirect light, and not much breeze.
49.5% Water
49.5% Wheat flour
1% Levain
Çalışma yöntemi
1
This culture has been maintained in Brooklyn, NY since c.2012. The flour composition and hydration have varied, but always includes wheat and/or rye, and typically flours grown and milled in the northeast US. In 2017 it was refrigerated at peak strength and left untouched for 2 years. In 2019 I revived it, and it has been quite active ever since. Below is the current iteration of the recipe.
49.5% Water
49.5% Wheat flour
1% Levain
Result
Recent loaves (2020)
The hearth loaves pictured here use only the starter to leaven. The sandwich loaf uses starter and commercial yeast.
