The Mooshe recipe

The Mooshe

Brooklyn, United States
地图上显示
打印

年龄

8年
颜色

原产国 United States

Taste
& Flavour

亚洲
澳大利亚
南极洲
非洲
欧洲
北美洲
南美洲

全世界的酸面团

  • 2988 酸面团
  • 111 国家
  • 2491 城市

混合物

100%
流体 粉 其他
The Mooshe

保存您的酸面团，以备将来使用。

Create your own Explore sourdough library

自2016以来

I created The Mooshe in 2015 when I found a online recipe for Rye Bread. The Starter instructions included a fermented fruit water to get him started

特性

The Mooshe's consistency is like a very thick pancake batter, he is tannish with a mild taste until he get hoochy. When he gets hoochy he sometimes smells like nail polish remover and his taste makes my tongue tingle. He's only 2 years old so his sourness is mild. He loves the spoon of rye flour I give him, it improves his doubling and floating

味道

配方

起始配料

  • 250g Dechlorinated room temp water
  • 250g Heckers ap flour
  • 1tbsp Bob's red mill whole grain dark rye flour

喂养配料

1
The Moosh is kept in the fridge because I bake only once a month. Before I Feeding I remove him from the fridge and let him stand about 1 hour, then I remove about 500g. Then I feed him 250g dechlorinated water and 250g Heckers AP flour plus a Tbsp of Bob's Red Mill Wholegrain Dark Rye flour. I mix very well incorporating as much air as possible, then let him stand at room temp for a few hour

制作方法

1
The Mooshe is fed dechlorinated room temp water, Heckers AP flour and a spoon of Bob's Red Mill Wholegrain Dark Rye flour.
250g Dechlorinated room temp water 250g Heckers ap flour 1tbsp Bob's red mill whole grain dark rye flour

Result

I have made waffles, pizza, and crackers.
The Mooshe first overview
The Mooshe second overview
The Mooshe first slice
The Mooshe second slice

保存您的酸面团，以备将来使用。

Create your own Explore sourdough library

评论