100% VOLLSTÄNDIG

Mischung

100%
Flüssigkeit Mehl Weitere
Agnes

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seit 2014

I love a good crusty sourdough bread and what the store offered wasn't at all what I wanted. I also like the fact that I know exactly what is in my bread. So many years ago I made my first starter. It lasted for about 8 years before it went bad. My current starter is almost 4 years old.

Charakteristische Eigenschaften

It is very stiff. I will add more water to the starter I am using for bread if the recipe I am using is high hydration. "Agnes" is very forgiving. I have left her in the refrigerator and forgot about her for 3 weeks - fed her and she came right back to life.

Geschmack und Aroma

Agnes jar shot
Agnes rising shot

Rezept

Zutaten für den Starter

  • 50% Flour

Zutaten für die Auffrischung

  • % Flour
1
If I feeding for baking I feed every 12 hrs. at room temp. If I'm feeding just to keep her going I add flour and some water and put back in the refrigerator for another 2 weeks.
% Flour

Aufarbeitung

1
Removing Agnes from the refrigerator and feeding her at least 3 times with Wheat Montana unbleached, non GMO flour .
50% Flour

Ergebnis

Sourdough Scallion pancakes

Starter cooked like a pancake, but add chopped scallions and sesame seeds. No photo yet.
Agnes Sourdough Scallion pancakes first overview

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Kommentare

Will have to complete when I can take good pictures of my starter pancakes.

Very glad to have found your site and hope to learn more about sourdough baking.