Levain parfait
Âge
34Ans
Couleur
Pays d'origine Hong Kong S.A.R., Chine
Taste
& Flavour
Mélange
23%
38%
39%
Liquide
Farine
Autres
Fat Piggy
Depuis 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
Caractéristiques
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
Goût et saveur
Recette
Ingrédients de base
- 25g Starter
- 100% Flour
- 60% Water
Ingrédients pour nourrir le levain
- 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
Méthode de travail
1
i use white flour, rye, wholewheat to feed my sourdough
25g Starter
100% Flour
60% Water
Result
Sourdough Tartine and plain bread
Pure sourdough no commercial yeast
Just casual bakes
Commentaires
I really love my sourdough origin from a 200 years old starter.
I am proud to own it for 27 years