Âge
6Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
40%
40%
20%
Liquide
Farine
Autres
Breadadict Crumberbatch
Depuis 2018
Always wanted to try my hand at baking bread.
Caractéristiques
Currently using it regularly to prepare pre-ferments very successfully. Soon expanding to asian recipes and other varieties of bread. Very excited.
Goût et saveur
Recette
Ingrédients de base
- 100% Unbleached ap flour
- 100% Water
- 100% Love
- 100% Unbleached ap flour
- 100% Water
Ingrédients pour nourrir le levain
- 100% Unbleached ap flour
- 100% Water
1
Feed and leave out for proximate baking, or feed and leave in refrigerator for slower ripening. No harm in either circumstance.
100% Unbleached ap flour
100% Water
Méthode de travail
1
Equal parts Flour and Water. Nothing special.
100% Unbleached ap flour
100% Water
100% Love
2
Rest for 24 hours. Repeat for 2 days.
3
Discard between 1/3 and 1/2 of starter, feed with flour and water equaling removed portion (i.e. discarded 200g; feed 100g Flour and 100g Water). Repeated from 5-10 days, depending on temperature and flow.
100% Unbleached ap flour
100% Water
4
Once Starter is thriving (expect it to take 8-15 days); two options:
1. Leave at room temp and feed daily as describe in step 3; or
2. Leave in refrigerator and feed every 4-6 days (be vigilant however, may require more frequent feeding).
5
So long as starter continues to thrive, can then use discarded portions to create variety of new starters/recipe -- stiff starter, crackers, flatbreads, etc. Or share it with friends.