Âge
10Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
48%
47%
4%
Liquide
Farine
Autres
blondie
Depuis 2014
flavor!
Caractéristiques
mild grainy profile when fed twice a day, which is how I feed the starter when planning to bake.
Goût et saveur
Recette
Ingrédients de base
- 100% Flour
- 100% Water
- 10% Starter
Ingrédients pour nourrir le levain
1
For days when I will not be baking but want to keep the sourdough at room temperature, I remove all but 2 grams of starter from the jar, add the room temp water (about 75 degrees) and then add the flour blend. Combine thoroughly and leave at room temperature, covered well but not super tight.
Méthode de travail
1
the flour for feeding my starter is 50% hard white wheat, freshly milled weekly and 50% bread flour from a mill in Oregon, so it's a wheat from the west. I blend these two flours together.
100% Flour
100% Water
10% Starter
Result
bread
pancakes
crisp breads