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Hildegard

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Since 2016

I've gotten into fermentation this past year, and have been baking bread for over 30 years. Finally decided to try making a sourdough (also because I'd read that even if you have gluten sensitivities, sourdough is sometimes tolerated)

Caratteristiche

She's still young (only started mid-August, 2016), so she's still developing her personality, but so far she's resilient and amenable/easy to work with. She's a strong starter, quite thick when I stir her when she comes out for her feeding. :)

Sapore e aroma

Hildegard  top shot
Hildegard  jar shot
Hildegard  front shot
Hildegard  rising shot

Ricetta

Ingredienti di partenza

  • .5Cup Wheat flour
  • .33Cup Water

Ingredienti per il rinfresco

  • .5Cup Wheat flour
  • .33Cup Water
1
I keep Hildy in the fridge, taking her out twice a week to feed & to use for a new loaf.
.5Cup Wheat flour .33Cup Water

Metodo di lavorazione

1
I started with 1/2c organic flour (1/2 ww, 1/2 AP), 1/3 cup water. Day 2, discard 1/2, feed 1/2c flour, 1/3c water Day 3, repeat day 2 Day 4, repeat day 2 Day 5, discard 1/2, feed 1/2c flour, 1/4c water Day 6 & on, repeat day 6 after day 7 I ran out of organic flour, & switched to (supermarket) bleached AP flour
.5Cup Wheat flour .33Cup Water

Result

Breads et al

I've made loaves, pancakes, crumpets, crackers, biscuits,& poffertjes.
Hildegard  Breads et al first overview
Hildegard  Breads et al second overview
Hildegard  Breads et al first slice
Hildegard  Breads et al second slice

Conserva il tuo lievito madre per il futuro

Crea il tuo Explore sourdough library