Dough Diddley recipe

Dough Diddley

Fair Oaks, Vereinigte Staaten

Mischung

Unbekannt
Flüssigkeit Mehl Weitere
Dough Diddley

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seit 2015

Love the taste of sourdough bread, and finally had time to start getting back into bread after 4th retirement

Charakteristische Eigenschaften

It is a starter that I made using Teresa Greenway's method outlined in her class. It is about 6 months old, seems to rejuvinate itself even under extremely neglectful conditions. Gives a nice tang and quite effective as a substitute for commercial yeast. All of my work is a work of love, but not perfected yet. Still working on shaping techniques for my bread.

Geschmack und Aroma

Dough Diddley top shot
Dough Diddley jar shot
Dough Diddley front shot
Dough Diddley rising shot

Rezept

Zutaten für den Starter

Zutaten für die Auffrischung

1
Feeding twice weekly when I remember

Aufarbeitung

1
Following Teresa Greenway's recipe on Udemy Website, and additionally another starter using Richard Miscovich's method from Crafsty.com.
2
Over a period of about a week, I feed according to instructions in recipes, and have about 4 different starters. King Arthur, SF Sourdough, Rye, wholewheat. Dough Diddley is the one I maintain from the Greenway course. I grind my own flour with a very old stone wheel grinder.

Ergebnis

Pizza, Break, Pancakes

Pizza is the 2nd most used recipe for our sourdough starter. Can't be beat. Pancakes when grandsons requests
Dough Diddley Pizza, Break, Pancakes second overview
Dough Diddley Pizza, Break, Pancakes first slice
Dough Diddley Pizza, Break, Pancakes second slice

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Kommentare

I don't bake but once every other week, but the taste of my bread is vastly improved when I bypass commerdcial yeast. I previously said I neglect my starter, but it always springs back once I nurture it.