Mélange

Unknown
Liquide Farine Autres
No name

Préserver votre levain pour le futur

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Depuis 2015

I wanted a healthier level of gut bacteria and started fermenting kimchi and kvass. Then moved into sourdough

Caractéristiques

My starter generally starts to wake as soon as I remove it from the fridge. A few bubbles turn into a much more active starter when warm water is added. Once the flour is stirred in, the starter will double in 2-4 hours depending on timing of last feed.

Goût et saveur

No name jar shot

Recette

Ingrédients de base

Ingrédients pour nourrir le levain

1

Méthode de travail

1
Generally keep a few tablespoons of starter in the fridge. Add equal weights of well water that has been warmed and stone ground organic white wheat flour. Leave on the counter for at least 2 hours, then back in the fridge.

Result

Cinnamon raisin bread

Waffles

Focaccia

No knead fresh milled kamut bread

Chocolate cake and brownies

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque