Mélange

48%
51%
Liquide Farine Autres
Kulina Lani

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Depuis 2012

We’ve had sourdough in our family going back 3 generations.

Caractéristiques

Our starter has consistently produced tall, billowy loaves with open cell structure. Our crust is a dark caramel color. For whole wheat, rye, einkorn or spelt loaves we use our Hamakua starter as a seed with a feeding from that specific flour for the leaven for that batch.

Goût et saveur

Kulina Lani top shot

Recette

Ingrédients de base

  • 95% Water
  • 100% Organic sifted flour

Ingrédients pour nourrir le levain

1
We feed our commercial sized starter every 2-8 hours depending on demand. The fridge we keep it in is set at 41 degrees F. We feed equal parts water to flour by weight for a more stiff starter.

Méthode de travail

1
Our Kulina Lani starter is made with county water, sifted organic flour from Central Milling, air full of the trade winds that come off of the ocean and our hands. We’ve recently brought Hamakua to Colorado where she is as lively and aggressive as ever.
95% Water 100% Organic sifted flour
2
Mix and add to original starter

Result

Bread, Croissants, pancakes, English Muffins, Bagels, pizza

Kulina Lani Bread, Croissants, pancakes, English Muffins, Bagels, pizza first overview
Kulina Lani Bread, Croissants, pancakes, English Muffins, Bagels, pizza second overview
Kulina Lani Bread, Croissants, pancakes, English Muffins, Bagels, pizza first slice

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Commentaires

We would love to have our sourdough analyzed to know its’ specific bacteria.