AlaskanSanta recipe

AlaskanSanta

Ketchikan, Vereinigte Staaten

Mischung

Unbekannt
Flüssigkeit Mehl Weitere
AlaskanSanta

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek

seit 2012

I have been using sourdoughs off and on for more than 50 years

Charakteristische Eigenschaften

Nice mild tangy taste

Geschmack und Aroma

Rezept

Zutaten für den Starter

Zutaten für die Auffrischung

1
Remove from refrigerator 24 to 36 hours before usage and feed it every 12 hours with 1/3 cup dark rye Flout and 1/3 cup bottled water at room temp. Put it in a Brod & Taylor Proofer at 72 degrees until working well.

Aufarbeitung

1
Purchased Alaskan Sourdough starter a couple of years ago maintained with AP flour and bottled water up until a couple of weeks ago when I started using Dark Rye Flour to maintain it. Kept n the refrigerator between used and then fed at least twice before usage in a rceipe.

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek

Kommentare

This is one of four sourdough starters that I use, I also have a San Francisco starter that I purchased on line, one that I started with water that was used to cook sweet potatoes and AP flour, and one that I started from a tablespoon each of the Alaskan Sourdough, the San Francisco sourdough and a sourdough starter that I had gotten from my sister many years ago.

Thank you James! You know you can register more than one sample. That way you can keep an online inventory ;-)