Âge
8Ans
Couleur
Pays d'origine Singapour
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Julian
Depuis 2016
Have been baking for many years using commercial yeast. Always wanted and liked sourdough but was afraid of lengthy maintenance of starter. But I am not looking back anytime now
Caractéristiques
Peaks best overnight at 24C Small and very bubbly Nice fruity smell
Goût et saveur
Recette
Ingrédients de base
Ingrédients pour nourrir le levain
1
100% hydration with either AP or Bread flour
Méthode de travail
1
Kept at 100% usually with Bob's Red Mill artisan bread flour or the all purpose flour. Fed usually two feeds prior to bake or left in fridge after feeding to hibernate.
Born July 2016, made from pineapple juice.
Result
Pizza
Love the thin crust and big holes
Commentaires
Did a PH test after two years with Karl, 6 hr starter PH4.4 and acidity 8.8
15 hr starter Ph4.2 and acidity 9.65