SourDough Starter recipe

SourDough Starter

islip, Stati Uniti d'America

Miscela

51%
49%
Liquido Farina Altro
SourDough Starter

Conserva il tuo lievito madre per il futuro

Crea il tuo Esplora la biblioteca

dal 2017

I was hungry, so I said self what can I do to feed me, The Lord told me Bread.

Caratteristiche

With an already established starter, if you see a fair bit of hooch on top, it means the starter is tired, hungry and probably too weak for baking. Discard all but about 1/2 cup of the starter and feed with 2 or 3 cups each flour and water, and let it rest (outside the refrigerator). After a couple of hours, you should see plenty of bubble activity. Let the stIt is very holey and every bit alive,

Sapore e aroma

Ricetta

Ingredienti di partenza

  • 100% 75 grams flour
  • 100% 75 grams water
  • 2.4% 3 grams sugar

Ingredienti per il rinfresco

  • 100% 75grams
  • 100% 75grams
  • 2.4% 3 grams sugar
1
dump all but 1 tablespoon add 75 grams rye flour add 75 grams water add 3 grams sugar
100% 75grams 100% 75grams 2.4% 3 grams sugar

Metodo di lavorazione

1
75 grams whole grain rye 75 grams water 3 grams white sugar I mix then cover loosely, done.
100% 75 grams flour 100% 75 grams water 2.4% 3 grams sugar

Conserva il tuo lievito madre per il futuro

Crea il tuo Esplora la biblioteca

Commenti