ElkSpirit recipe

ElkSpirit

Jackson, Estados Unidos

Mezcla

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Líquida Harina Otros
ElkSpirit

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desde Unknown

The lockdown during the global pandemic. I got it from my friend who offered it to me to motivate me about this hobby. I travelled with it for over a week on the road from Laramie Wyoming, to the Appalachian Mountains in North Carolina when I moved to start a new job.

Características

My sourdough is great! I particularly love it for making high-rise pizza crust, it has a delicious acidic flavor. I have also used it in waffles, southern biscuits and dutch oven bread that is delicious. My husband suffers from Crohn's disease and he is able to eat it with no health problems.

gusto

Receta

Ingredientes de partida

  • 113ml Tap water (boiled the night before)
  • 113g Unbleached bread flour
  • 113g Starter

ingredientes de alimentación

  • 113ml Water (boiled the night before)
  • 113g Unbleached bread flour
  • 113g Starter
1
113ml Water (boiled the night before) 113g Unbleached bread flour 113g Starter

método de trabajo

1
At the start of the Global Pandemic I tried to grow a wild starter in the city of Laramie, Wyoming without success. I then got my "Elk spirit" starter from a friend who claims its a familial culture that has been passed from generation to generation in Jackson, Wyoming. Ever since I changed the flour from whole wheat (original) to unbleached bread flour and keep it in the fridge.
113ml Tap water (boiled the night before) 113g Unbleached bread flour 113g Starter

Result

Pizza crust

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