Età
8Anni
Colore
Paese di origine Stati Uniti d'America
Taste
& Flavour
Miscela
50%
50%
Liquido
Farina
Altro
Milly
dal 2016
I've always liked baking. I had started baking sourdough a year prior and fell out of it, probably due to not getting the results I wanted. This time around, I found online communities to be helpful and bought more books to help me along the process. I love cooking and creating new things. And I'm somewhat of a purist and perfectionist. If I'm going to make bread, might as well make the real thing
Caratteristiche
My starter makes breads that are not too sour but get a nice rise to them. The crumb is custardy and light with nice, even holes.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 50% Ap flour
- 50% Filtered water
- % Starter
Ingredienti per il rinfresco
1
Take starter out of fridge and allow to warm up slightly.
2
Discard some starter (eyeball amounts) and then add equal amounts of flour and water. Mix until combined.
3
Usually feed again in the same way before building a preferment for baking.
4
Once I've taken the amount of starter I need to ferment my dough, I return it to the fridge until it's needed again. I bake weekly.
Metodo di lavorazione
1
When I feed my starter, I usually discard some of it (eyeball amounts) and then add equal amounts of flour and water. Usually I use AP flour, but sometimes I add in rye or half white bread flour. Mix until combined and usually feed again later in the day before using the starter to ferment my dough or build a preferment.
50% Ap flour
50% Filtered water
% Starter