Fat Piggy recipe

Fat Piggy

Jardine Lookout, Hong Kong S.A.R., China
100% VOLLSTÄNDIG

Mischung

23%
38%
39%
Flüssigkeit Mehl Weitere
Fat Piggy

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Since 1990

I was communicating with Carl Griffith via bbs in 1990 on studies on micro organism , and mentioned about my bakings, talking about natural yeast, He then sent me the dry starter, It was the first Carl's starter travelled half the world, and I was his first " client" in Asia

Charakteristische Eigenschaften

My starter strived in my house for 27 years, i used various flour to feed it. it is very tolerable, even that i have neglected it for long long time in the fridge for more than 6 time, it still comes to life after a few feeds. and used it for my weekly bake in the past 27 years. It does not carry the tanks favour as other sourdough that my family dislike

Geschmack und Aroma

Fat Piggy top shot
Fat Piggy jar shot
Fat Piggy front shot
Fat Piggy rising shot

Rezept

Zutaten für den Starter

  • 25g Starter
  • 100% Flour
  • 60% Water

Zutaten für die Auffrischung

  • 100% Starter
  • 100% Flour
  • 70% Water
1
I mix the starter with water, then add in flour, mix well, let's stands on counter top for 6-8 hours before bake. I will keep part as mother dough and let stands for 1-2 hours as it starts to bubble, i will keep in the fridge until next feeding
100% Starter 100% Flour 70% Water

Aufarbeitung

1
i use white flour, rye, wholewheat to feed my sourdough
25g Starter 100% Flour 60% Water

Ergebnis

Sourdough Tartine and plain bread

Pure sourdough no commercial yeast Just casual bakes
Fat Piggy Sourdough Tartine and plain bread first overview
Fat Piggy Sourdough Tartine and plain bread second overview
Fat Piggy Sourdough Tartine and plain bread first slice
Fat Piggy Sourdough Tartine and plain bread second slice

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Kommentare

I really love my sourdough origin from a 200 years old starter.
I am proud to own it for 27 years