Hallola recipe

Hallola

Moyock, Stati Uniti d'America

Miscela

87%
13%
Liquido Farina Altro
Hallola

Conserva il tuo lievito madre per il futuro

Crea il tuo Esplora la biblioteca

dal 2020

pandemic created a yeast shortage locally - So I harvested my own

Caratteristiche

Liquid starter - very strong and robust - smells a little hoppy with some hints of cinnamon and nutmeg - She's also very hungry and needs feeding frequently.

Sapore e aroma

Ricetta

Ingredienti di partenza

  • 50% Generic bread flour
  • 50% Tap water
  • 33% Yesterdays starter
  • 33% Generic bread flour
  • 33% Water
  • 50g Yesterdays starter
  • 100g Flour mix
  • 100g Water
  • 50g Yesterdays starter
  • 100g Flour mix
  • 100g Water

Ingredienti per il rinfresco

  • 50g Mother starter
  • 50g Bread flour
  • 50g Whole meal einkorn
  • 100g Water slurry
1
50 grams mother
50g Mother starter
2
flour
50g Bread flour 50g Whole meal einkorn
3
water - remove remaining starter from the jar and add water - shake vigorously - add to the refresh
100g Water slurry

Metodo di lavorazione

1
flour
50% Generic bread flour
2
water
50% Tap water
3
refresh every 24 hours in a ratio of 1 part yesterdays starter:1 part flour:1 part water - 4 days
33% Yesterdays starter 33% Generic bread flour 33% Water
4
day 5 start feeding every 12 hours until it starts to rise up in the jar - whole milled buckwheat was used to capture more microbes by blending 50/50 bread flour/buckwheat then feeding in a ratio of 1:2:2
50g Yesterdays starter 100g Flour mix 100g Water
5
Hallola was born on day 6 and was switched to a feeding blend of 50/50 white flour/whole meal einkorn. That's what she has been eating since. feed every day ratio 1:2:2
50g Yesterdays starter 100g Flour mix 100g Water

Result

Naoma Campbell

it makes a fantastic bread! I haven't tried it yet for anything else. It doesn't created that "sour' storebought flavo

Conserva il tuo lievito madre per il futuro

Crea il tuo Esplora la biblioteca