Âge
56Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
100%
Liquide
Farine
Autres
Peggy's legacy
Depuis 1968
My aunt made the starter in Texas in the 60's. She gave it to my mother in North Carolina in the 70's. I got it in 1981 after my mother died and have kept it since then.
Caractéristiques
My starter began in Texas in the 60's. In the 70's it was carried to North Carolina by my mother. In 1981 my mother died and I was given the sourdough, which I have maintained in Georgia. It is like having part of my mother with me. The strain of yeast is Candida stellata.
Goût et saveur
Recette
Ingrédients de base
- Cup Water
- Cup All purpose flour
- 4tbsp Cooked potato
- 0.25Cup Sugar
Ingrédients pour nourrir le levain
1
Combine the water, flour, sugar and potato and leave a room temperature covered, but able to breathe for 8-12 hours.
Méthode de travail
1
add to reserved starter
Cup Water
2
add to starter
Cup All purpose flour
3
add to starter
4tbsp Cooked potato
4
add to starter
0.25Cup Sugar