Pearl White recipe

Pearl White

Concord, United States
完美的酸面团

混合物

100%
流体 其他
Pearl White

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自2016以来

Taste and texture

特性

Silky White with a mild tangy and fruity flavor.

味道

Pearl White top shot
Pearl White jar shot
Pearl White front shot
Pearl White rising shot

配方

起始配料

  • 50g Bread flour
  • 50g Water

喂养配料

  • 50g Bread flour
  • 50g Water
1
"Pearl White" gets fed after being used for each baking then lives in the refrigerator. To refresh for next baking, it's removed from the refrigerator to let it come up to room temperature and fed with 1:1 water:flour ratio to keep it at 100% hydration.
50g Bread flour 50g Water

制作方法

1
It's my first starter after many researchs on the internet; made in September 2016. Mix 50g flour + 50g water and let it sit at room temperature for 24 hours. Next day, discard half of the starter; add 50g flour + 50g water and let it sit at room temperature for 24 hours. Repeat this process for 14 days. I used King Arthur's bread flour and bottle spring water.
50g Bread flour 50g Water

Result

Breads & Buns

Finished products including loaves, croissants, and various Chinese steamed buns.
Pearl White Breads & Buns first overview
Pearl White Breads & Buns second overview
Pearl White Breads & Buns first slice
Pearl White Breads & Buns second slice

保存您的酸面团,以备将来使用。

Create your own Explore sourdough library