Mélange

50%
50%
Liquide Farine Autres
Jack

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Since Unknown

Caractéristiques

Very stable and consistent in perormance. Produces mildly tangy breads with no unpleasant aftertaste. Jack was revived from a 50 year old dried starter. Sample included in a 50 year old used book purchased on Amazon.

Goût et saveur

Recette

Ingrédients de base

  • 50% Water
  • 50% White unbleached

Ingrédients pour nourrir le levain

  • 25g Starter
  • 50g Water
  • 50g Flour
1
Discard most - add filtered tap water and unbleached white flour. Stir vigorously. Loosely cover.
25g Starter 50g Water 50g Flour

Méthode de travail

1
Jack’s maintenance varies - most often Jack is kept at 68-72f and is fed 1-2x daily depending on how close to a baking day. Spends occasional time in the fridge. Jack is purely a water and flour starter
50% Water 50% White unbleached

Préserver votre levain pour le futur

Créer le vôtre Explore sourdough library

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